Reviewed: Aug. 19, 2008

Made this with my 8yr old neice. We had so much fun it was so easy to make! (And it gave us something to do with all our rhubarb!)

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blairstr


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Reviewed: Aug. 4, 2008

I've been making this for about a year & I love it. Yesterday I threw in a few leftover raspberries with the rhubarb. What a great combination.

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My husband said this was the best rhubarb dessert that he ever had. I used 4 cups of rhubarb and only 1 cup of sugar and then added a sprinkling of cinnamon. 2nd time I made it I didn't have heavy cream so I used about 3/4 cup of half and half and it turned out great. Soooo easy!

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flowerlady


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Reviewed: Jun. 29, 2008

OK, My mom makes this with exception to a couple things. She uses 4 CUPS RHUBARB and only 1 cup sugar and 1 pint whipping cream. Seriously the best rhubarb cake in the whole wild world.

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Morgan

	Cooking Level: Intermediate
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Reviewed: Jun. 9, 2008

This is an awesome recipe! I used 3/4 cup Splenda and 1/2 cup sugar, and a vanilla cake mix instead of white. OMG - it was wonderful.

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MELRN

	Cooking Level: Expert Living In: Kasson, Minnesota, USA
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Reviewed: Jun. 3, 2008

This recipe is fantastic! I have never baked anything with Rhubarb before, but a friend gave me some fress Rhubarb and I wanted an easy recipe to start with, this one was a winner! The only change I made was to put the rhubarb with the sugar in a ziplock bag first, then prepared the cake mix, this really let the rhubarb mix well. My kids (very picky) LOVED this cake!

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MEGARSIDE


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Reviewed: Jun. 2, 2008

Tart, creamy, cakey, yummy!! The best! I used a french vanilla cake mix and it was just dreamy, my family can never wait until anything cools though, so I will have to make it again. I will definately be using this as a rhubarb standby----- oh and sooo easy!

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Jessann4Jesus

	Cooking Level: Intermediate Home Town: Chino, California, USA Living In: Le Sueur, Minnesota, USA
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Reviewed: May 27, 2008

This was a super easy recipe and it tasted fantastic. I ended up making two of them in 2 days, one for a BBQ and one for the family.

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Tracyp


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Reviewed: May 24, 2008

I took other suggestions and doubles the rhubarb, upped the sugar to 2 cups ( could make this less) and added more cream. I also used lemon cake mix, and upped cook time 15 min. This made it tangy and we thought better than original cake, thanks for this easy recipe!

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Anne


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Reviewed: Feb. 1, 2008

I was not thrilled with this -- I needed something to use up a boxed cake mix that was taking up room in my pantry. And I did have rhubarb in the freezer. The idea is great for the southern menu we had planned -- chili and collard greens (from this site) -- but the taste of a boxed mix still comes through. Next time I will make it from scratch with the rhubarb. Thanks for the idea, though.

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GakMar


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Reviewed: Dec. 29, 2007

Love this recipe! So many of these cakes are far to sweet and this one is just right! I have used half and half for the whipping cream and it has worked just as well.

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Lori Weyer Dobson


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Reviewed: Nov. 26, 2007

My family's been making this recipe ever since we found it at a potluck. We've found it's also very good with raspberries if you don't have any rhubarb. A tip: never, ever, ever use half and half in place of cream. The rhubarb will stay crunchy and sour and the whole thing will be soupy- inedible. I know this because my mother tried this once.

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Tiny Dancer

	Cooking Level: Intermediate Home Town: Garden City, Kansas, USA Living In: Idaho Falls, Idaho, USA
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Reviewed: Sep. 20, 2007

This was absolutely delicious. I was worried that it would be too sweet, but it has just enough sugar to sweeten the rhubarb and the cream. I did use about four cups of rhubarb because I got a little carried away when I was cutting it up, but it still turned out great. Thank you for this wonderfully easy and tasty recipe.

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Foodymom

	Cooking Level: Intermediate Living In: Norwalk, Ohio, USA
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Reviewed: Sep. 10, 2007

Love this cake. I'm not a big rhubarb fan but this recipe makes the rhubarb flavor less intense.. Will make this again and again.

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KIANA5

	Cooking Level: Expert
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Reviewed: Aug. 12, 2007

This cake is moist and delicious. It's also great with a combo of rhubarb and strawberries.

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Pam

	Cooking Level: Expert Home Town: Kewaskum, Wisconsin, USA Living In: Campbellsport, Wisconsin, USA
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Reviewed: Aug. 8, 2007

I had so much rhubarb that I used twice as much as the recipe called for with 2 cups sugar but it was wonderful! My family loved it and it was gone before it got cold.

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KRAMERMOM


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Reviewed: Jun. 23, 2007

Sprinkle strawberry jello over rhubarb and sugar before adding cake mix for another yummy combination!

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Jacque


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Reviewed: Jun. 23, 2007

So quick and easy and soooo nummy gone in an instant gave a few pieces to co-workers and babysitter and they gobbled it up and were drooling for more. I've never cooked anything with rhubarb before but but a plant and its sooo huge I've been experimenting. Thanks for the recipe!!

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MOCHAJEN


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Maryann's Upside Down Rhubarb Cake

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