Rhubarb Upside-Down Cake
Points: 5
Servings: 18
Preparation Time:30 Minutes
Cooking Time: 60 Minutes
Level of Difficulty: Moderate
Ingredients:
2 Tbsp unsalted butter
3/4 cup unpacked light brown sugar
1 1/3 cup rhubarb, cut into 1/2-inch pieces
18 1/4 oz unprepared yellow cake mix
2 tsp orange zest
1 Tbsp ground ginger
1/2 tsp ground cinnamon
1/2 cup orange juice, freshly squeezed
1/2 cup fat-free creamer
1/3 cup vegetable oil
3/4 cup fat-free egg substitute
2 Tbsp powdered sugar
Instructions:
1. Preheat oven to 350°F.
2. Place butter in a 9 X 13-inch nonstick baking pan and put in oven to melt. Remove from oven and sprinkle brown sugar evenly over melted butter; spread rhubarb evenly over sugar. (Note: If using frozen rhubarb, do not defrost.)
3. In a large bowl, whisk together cake mix, zest, ginger and cinnamon; add juice, creamer, oil and egg substitute. Beat on low for 30 seconds. Increase mixer to medium and beat for 2 minutes more. (Note: If you do not get 1/2 cup of orange juice from your orange, make up the remainder with extra creamer.)
4. Pour cake mix batter over rhubarb and carefully smooth top with back of a wooden spoon. Bake until a toothpick inserted in center comes out clean, about 1 hour
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