Rhubarb Upside-Down Cake

After making this dessert, Laura on Kitchen Roundtable exclaimed, "This was YUM!! Possibly the best rhubarb dessert I've ever made. I served it with a choice of vanilla ice cream or Cool Whip, yet neither was necessary. Thank you, LuAnn!"

Yield: 12 servings

Ingredients

• No-stick cooking spray

Cake layer

• 1 (2 layer size) white cake mix
• 1 cup water
• 3 large eggs
• 1 stick margarine, melted and slightly cooled

Rhubarb layer

• 4 cups diced rhubarb
• 1 1/2 cups granulated sugar
• 1 cup unwhipped heaving whipping cream

Accompaniment

• Whipped topping (such as Cool Whip, or additional whipping cream, whipped) or vanilla ice cream

Instructions

1. Preheat the oven to 350 degrees F. Spray a 13 x 9 inch baking pan with no-stick cooking spray; set aside.
2. Using an electric mixer, beat together cake mix, eggs, water, margarine until thoroughly mixed. Use a spatula to cleanly scrape the batter into the prepared pan. Set the bowl aside. (It will be used in a moment; no need to wash first). Spread the batter into an even layer.
3. Combine the rhubarb and sugar in the scraped bowl, then stir until mixed well. Spoon the rhubarb mixture evenly over the top of the cake batter.
4. Drizzle the 1/2 cup unwhipped heavy whipping cream evenly over the rhubarb layer.
5. Bake in the preheated oven for 1 hour.
6. Cool for 15 minutes; place a large serving platter over the top of the pan, then holding the platter and pan firmly together, carefully invert, turning the cake upside-down onto the serving platter. Remove the pan.
7. Serve cake warm or cooled, topped with whipped topping or vanilla ice cream, if desired. before serving. (May be served warm or at room temperature.)

Attribution

Recipe posted by LuAnn B., a.k.a. "Tofu Queen;" adapted from Nancy’s Kitchen, an email newsletter (recipe contributed by Mary Alyce).