Tuesday, July 26, 2011

::Rhubarb Upside Down Cake::

Hey everyone! It has been a long time between posts that's forsure! One of my favorite things about summer is how awesome the fruit is, including that rhubarb is in season! There is something about rhubarb that I love, it's a little tart but sweet at the same time. Which for me has the same effect of the salty and sweet combo...got to love it! Speaking of rhubarb, this recipe is one that I have grown up with and reminds me of being at the lake and of one of my aunt's...who always would make this and I would be so excited when she did! I got this recipe out of the O.L.O.P.H. cookbook that my grandpa gave me. It is very easy to make and delicious as well! Enjoy!

::Rhubarb Upside Down Cake::

1 box white or yellow cake mix
4 cups rhubarb, chopped
1 cup sugar
1 pt whipping cream

Follow cake directions and put in greased 9x13" pan. Top with the rest of the ingredients. Bake at 350 degrees for 50-60 minutes. Store in refrigerator.

Mix up the cake according to the directions and pour into a greased 9x13" pan.

The chopped up rhubarb.

Sprinkle over the prepared cake mix.

Then sprinkle the sugar over the rhubarb.

Like so...

Close up!

Then the cream...

Pour over the sugar.

Ready for the oven! The weird part about this is...the rhubarb, sugar, and cream work their way to the bottom to form a "custardy/rhubarb" layer.... as you'll kind of see in the next pic.

The finished product. Who knew all the goodness was on the bottom?!
I served this with whipped cream.