Rhubarb Upside-Down Cake
Make this incredible rhubarb upside-down cake for a delicious dessert that deceptively simple to make! Everyone will love it, especially when you serve it with some frosty ice cream or a heavenly dollop of whipped topping!
- 4 cups finely diced rhubarb
- 1 cup sugar
- 6 tablespoons butter, melted
- Red food coloring
- 1 18.5 ounce package white cake mix
- Eggs, oil, and water as directed on cake mix
- Whipped cream or vanilla ice cream optional
Preheat oven to 375 degrees. Finely dice 4 cups rhubarb. Place in mixing bowl or dish.
Add 1 cup sugar.
Add 6 tablespoons melted butter.
Add several drops red food coloring.
Place rhubarb mixture into 9″ x 13″ pan. Spread rhubarb mixture equally. Grease the pan if it is metal, though if you use the Rada Rectangular Baker, grease isn’t necessary.
Add 1 package prepared white cake mix to top of rhubarb mixture. Place in oven. Bake for 35 minutes.
Remove pan from heat. Loosen edges and carefully invert onto a large platter. Serve your Rhubarb Upside Down Cake warm or cold, topped with vanilla ice cream or whipped topping. Enjoy!