Sunday, December 16, 2007

Rhubarb Upside-down Cake

I think this might be my most favorite cake ever.  Ya, it's that good!

~Mix yellow cake mix as per package directions.  Pour into greased 9x13" pan.

~In separate bowl mix together...

  • 4 cups chopped rhubarb

  • 1 cup sugar

  • 1 Tbsp flour

... and sprinkle over cake.  Pour 1 cup of whipping cream (in the carton, not Cool Whip!) over the top of the rhubarb. 

~Bake @ 350 for 45 minutes.

~Flip cake upside-down on cookie sheet or large jelly roll pan.  Serve with ice-cream or Cool Whip. 

(from Grandma's kitchen... although I wish it was from mine so I could get the credit!)

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