Rhubarb Upside Down Cake
Recipe: #9774
June 03, 2013
"This is a very easy way to make a delicious dessert. I love rhubarb season!"
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (123.1 g)
- Calories 366.4
- Total Fat - 2.5 g
- Saturated Fat - 1.2 g
- Cholesterol - 0.5 mg
- Sodium - 530.6 mg
- Total Carbohydrate - 84.8 g
- Dietary Fiber - 2 g
- Sugars - 55.4 g
- Protein - 3.2 g
- Calcium - 144.1 mg
- Iron - 1.3 mg
- Vitamin C - 3.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Spray a 9x13 glass pan with pam. Place rhubarb on the bottom, and sprinkle sugar and jello over the rhubarb. Prepare the cake mix according to package directions and pour the batter over the rhubarb.
Step 2
Bake at 350° for 45 minutes, or until done.
Step 3
You can flip over the cake if preferred or simply when serving. Flip the piece over so the rhubarb is on the top. Top with whipped topping.
Step 4
Refrigerate leftovers.
Tips
No special items needed.
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