I didn’t want to make a full 9x13 pan of this dessert so I halved the amount and baked it in a 8” round cake pan. I don’t have a scale so I simply generously covered the bottom of the cake pan with rhubarb that I had sliced ½ inch thick, resulting in 2 cups of chopped rhubarb. In addition, only ½ cup of sugar was needed to coat the rhubarb. The baking time for me was 45 minutes. What I loved about this dessert was how pretty the cake appeared when inverted. The top looked like little jewels. The cake is delicious on its own, but I loved it served with whipped cream.
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I didn’t want to make a full 9x13 pan of this dessert so I halved the amount and baked it in a...