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READY IN 50 mins

Maryann's Upside Down Rhubarb Cake

Read Reviews (50)

"A variation of an upside-down cake that is quick and easy to prepare. Be prepared - this moist and delicious rhubarb cake quickly disappears!" — TUGGLY

Ingredients Edit and Save

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Sugar and Sweeteners

All about Cream

Original recipe makes 12 servings Change Servings

1 (18.25 ounce) package moist yellow cake mix
2 cups diced rhubarb

1 1/4 cups white sugar
1/2 pint whipping cream

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare cake mix according to the package directions. Pour batter into prepared pan.
In a medium bowl, mix together the rhubarb and sugar. Spoon the rhubarb mixture over the cake batter. Drizzle the whipping cream over the top of the rhubarb.
Bake 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool completely before turning it out onto a serving dish.

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PREP 10 mins
COOK 40 mins
READY IN 50 mins

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Reviews More Reviews

Most Helpful Positive Review

Aug 08, 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.

—KRAMERMOM

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Most Helpful Critical Review

May 24, 2011

I made this with 4 cups of rhubarb, the amount of sugar called for, a lemon cake mix, and messed up and used a full pint of whipping cream. The extra whipping cream made it very "moist" on the bottom. Either the sugar and/or the cake mix made it too sweet. I ended up cutting up raw rhubarb and microwaving it in a bowl and then adding that to each of my servings to get the right tart to sweet taste that I wanted. Probably won't make again.

—Jenelle D

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57 Ratings

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.

—wilco

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Apr 06, 2007

I've been making this cake for years and it's my DH's favorite! Be sure to refrigerate the leftovers (if there are any) because it's even better the next day.

—DSHEFFELE

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Apr 20, 2009

I am rating this cake 4 due because it is too sweet. This coming from a sweet tooth. The sugar ratio (to me) over-powers the rhubarb. When it is a Rhubarb Cake...rhubarb should be the star of the cake. The flavor of it should be forefront. Not sugar. However, it is very, very easy to make and I like the fact that it is not too custardy. The contrast between textures are spot on to me. Might be due to the fact that I left in 10 minutes longer. I definitely agree-- the recipe is a keeper but I will (like the other suggestions) increase the rhubarb to 4 cups and decrease sugar to 3/4-1 cup. The sugar already in the cake mix compensates enough but even with original recipe measurements a delicious cake. The whipping cream gives it that homey goodness. Note: I do agree that the box cake mix flavor comes thru but recipes like this--are for quick, tasty, easy desserts. This recipe perfectly fits tha' bill. If were not for the over sweetness, I would give it 5 for a GOOD BOXED CAKE recipe and it is highly adaptable to other substitutions as well as additions. Great job.

—My Passionate Palate

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Jul 29, 2008

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!

—flowerlady

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Jul 02, 2009

This recipe was one that I have seen for a while but thought it was too easy to be good. I was wrong! It was delicious and easy. I only had a lemon cake mix so used that instead and it turned out great! My parents loved it. Next time I might add a bit more cream because I LOVE the custard that it makes at the bottom of the cake. This is a delicious and fast cake!

—willbake4shoes

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Jun 23, 2007

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

—Jacque

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Nutrition

Calories
339 kcal
17%

Carbohydrates
56 g
18%

Cholesterol
28 mg
9%

Fat
12.4 g
19%

Fiber
0.8 g
3%

Protein
2.5 g
5%

Sodium
291 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Maryann's Upside Down Rhubarb Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 339
Calories from Fat: 111

% Daily Value *
Total Fat 12.4g 19 %
Saturated Fat 5.3g 27 %
Cholesterol 28mg 9 %
Sodium 291mg 12 %
Potassium 109mg 3 %
Total Carbohydrates 56g 18 %
Dietary Fiber 0.8g 3 %
Protein 2.5g 5 %
Sugars 39.7g
Vitamin A 6 %
Vitamin C 3 %
Calcium 11 %
Iron 7 %
Thiamin 9 %
Niacin 10 %
Vitamin B6 3 %
Magnesium 3 %
Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.