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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Rhubarb Upside Down Cake Recipe

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This recipe for Rhubarb Upside Down Cake is from Miss Lin's Journey of Life by Linda Gay Loerzel, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups rhubarb cut into 1 in. pieces

1 cup white sugar

1/2 tsp nutmeg

1/4 cup margarine, melted

1/2 cup brown sugar

1 (2 layer size) cake mix in either yellow, lemon or white mixed according to directions MINUS 1/4 water.
Directions:
Directions:
Combine rhubarb, sugar and nutmeg. Set aside.

Place melted margarine in a greased 9 x 13 pan. Sprinkle with the brown sugar. Layer rhubarb mixture over the sugar.

Pour mixed cake batter over top of rhubarb.

Bake 350º for 35 to 40 mins. until batter pulls away from sides. Remove from oven; place on rack and let set 10 minutes.

Place jelly roll pan on top of cake pan and turn over to remove. Make sure jelly roll pan is big enough as some liquid could come down the edges.

Let cool. Serve plain or with a dab of cool whip or vanilla ice cream. Makes a pretty cake.

NOTE: you can leave in pan and serve from pan individually; works well for us.
Keep in refrigerator
Personal Notes:
Personal Notes:
HUBBY LIKES

 

 

 

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