Rhubarb Upside Down Cake

Sharron Higbee

This is my mother in law's recipe and its a classic, a moist cake with a flavor combination of sweet and tart, YUM! It is perfect for summer.  I crave it the moment I see their rhubarb plant growing in their backyard and it's one of my father in laws favorites!!  We love it served with a scoop of creamy vanilla bean ice cream.  


1 Yellow cake mix (and ingredients for preparation on box, ie eggs, oil)
4 cups chopped rhubarb
1 pint heavy whip cream (unwhipped)
1 cup granulated sugar


Preheat your oven to 350 degrees.

Prepare the cake mix (into a batter) as directed on the box and pour into a greased (pam spray is great) glass 9x13 cake pan.

Stir the remaining ingredients together in a separate bowl (it is an option to add a few drops of red food coloring for added rhubarb color if your rhubarb is more green), and drop in small spoonfuls evenly over the cake batter.

Bake for 45 minutes.

The rhubarb will end up on the bottom of the cake pan, so serve each piece upside down with a scoop of ice cream.