Rhubarb Upside-Down Cake

"This easy to make dessert starts off with a boxed cake mix. Originally from a June 2008 issue of "Colorado Country Living" that featured rhubarb recipes."
 
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Ready In:
1hr 5mins
Ingredients:
9
Serves:
12
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ingredients

  • 3 tablespoons butter, melted
  • 12 cup sugar
  • red food coloring (optional)
  • 1 lb rhubarb, finely chopped (about 3 to 3 1/2 cups)
  • 1 (18 ounce) package white cake mix
  • 3 egg whites (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • whipped cream, for garnish
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directions

  • Preheat oven to 350 degrees.
  • Combine melted butter, sugar and a few drops of red food coloring (if desired); gently stir in chopped rhubarb.
  • Spread in a buttered 13 x 9 cake pan.
  • Prepare cake mix according to package directions and then pour over rhubarb mixture.
  • Bake for 30 to 35 minutes, or until cake is done.
  • Remove cake from oven and immediately run spatula around edge of pan and invert onto serving plate.
  • Before lifting the pan off, let syrup drain onto the cake for a few minutes.
  • Cut while still warm.
  • Top each serving with a dollop of whipped cream or serve with a rich homemade vanilla ice cream scoop.

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