Toasted almonds, zesty pineapple, crunchy water chestnuts, and sweet grapes are mixed into this interesting and light chicken salad to give it some more flavor.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
Ingredients
- 1 (15.25 ounce) package moist yellow cake mix
- 2 cups diced rhubarb
- 1 ¼ cups white sugar
- ½ pint whipping cream
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch pan.
- Prepare cake mix according to the package directions. Pour batter into the prepared pan.
- In a medium bowl, mix together rhubarb and sugar. Spoon over batter in the pan. Drizzle whipping cream over the top.
- Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 40 minutes. Let cake cool completely before turning it out onto a serving dish.
Nutrition Facts
| Calories | 285 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 264 mg |
| Sugars | 37 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious and moist! I did not have heavy whipping cream, so instead used buttermilk. Very rich!
I put three cups rhubarb and 2 cups strawberries in the recipe but followed the remainder of instructions. Put whipped cream out as an option rather than frosting ahead. Everyone enjoyed this cake.
I made this several times now as I got repeat requests. The whipping cream makes sort of a custard on the bottom of the cake so I never flipped it over to ice it. also I always add nuts and about 2/3 cup of ground flax seeds (just so I can justify eating cake-lol) I played around with different flavor cake mixes. Lemon with lemon extract icing drizzled over it also sliced almonds. One time pineapple cake mix with almond extract icing and sliced almonds and some marichino cherries. Great in a pretty 13 x 9. Thanks for sharing this awesome recipe.
This was so easy to make and my family loved it. The only thing I changed was the amount of sugar. For every cup of rhubarb I used a 1/3 cup of sugar. I used 4 cups of rhubarb the first time and 2 the second time. Both turned out wonderful.
Unfortunately even adding 5 more minutes to baking the middle of the cake was not done! The edges that were done tasted wonderful though. I won’t make this again.
A favorite recipe from the last 7 years!! I use one pint of whipping cream instead on 1/2 pint, I did this accidently once and I kept doing it because we think is just yummier that way! Frozen rhubarb works too, I thawed mine before using it. Try it. You won’t be dissapointed.
One of my go-to recipes every spring!
This cake was delicious!!! I made it in a large cast iron skillet. The cream on top just makes it rich and a little custardy. My only suggestion, use more rhubarb, but I say that about rhubarb recipes all the time!
This has been my go to for great desserts for 10 + years. My changes – 1 use more rhubarb 4 – 5 cups, plus I use what I have on hand for the cup of cream like fat-free 1/2&1/2 or evaporated milk. Bake 1hour 15 min – 1hr 30 min checking from 1hr on toothpick.
Used 4 cups of rhubarb and a little less sugar. Was so moist but took longer to bake than listed
tastes just like my mother’s
This is wonderful! Absolutely agree with other reviews to add more rhubarb 3-4 cups and add extra sugar
i added strawberries and used a white cake instead of yellow. Turned out great
I took other reviewers suggestion and used 4 cups rhubarb. I used 1 1/2 cup of sugar. It was perfect! I also used just a bit more (maybe an extra 1/4 cup) cream. I can’t imagine using only the amount of rhubarb the recipe calls for. It should be the star of the show! Will most definitely make this again!! The only change I would make….if any….is maybe just a little more cream as I love the custard it produces. yum yum yum!!
I thought this recipe is perfect just the way it is and this is the one I will use from now on when I have rhubarb. Many other recipes have way to much sugar in it.
OH MY GOSH! This was by far a great simple desert. I did used 4 c. frozen rhubarb and let it drain for a about 1 hour as suggested by others. Also as suggested I cut the sugar. I used 1 & 1/4 c. sugar for the 4c. rhubarb. This is the 2nd time I made it & I put in rhubarb a pkg. fo sugar free strawberry jello. Loved it this way too! Someone said a cake mix had a store bought taste to it. I always use 1/2 milk and 1/2 water for the liquid, plus oil and eggs as specified in cake mix directions when making a cake mix. My friends never realize that it is a mix until I tell them.
This cake was very easy and tastes good. I followed the recipe exactly, but I’m still confused. Why does the rhubarb go on top of the cake batter rather than vice versa? Shouldn’t the batter go on top of the rhubarb so when you turn it upside down (hence the name “Upside Down Cake) the fruit would be on top? My rhubarb and custard is mixed throughout the cake, rather than being in a layer. I will try a different recipe in the future.
I want to give this the highest possible review, since this is a great dessert, even though I feel the amounts and baking time are off. My family also makes this, but we do the following: use 4c rhubarb, sprinkle over prepared cake batter, put 1c sugar over rhubarb, pour 1c heavy whipping cream over all, and bake for 1hr. Easy as 4-1-1-1! I love the simplicity and yet complexity of the moist cake, custard-y bottom, sweetness with tangy. I think if you only used 2c rhubarb, you would lose the fresh, tangy rhubarb flavor in all the sweetness. It’s great served hot or cold, with vanilla ice cream or cool whip or by itself.
nothing special but it was ok.
I wanted this for my birthday cake this year. I asked my daugher and her friend to make it for me. They accidentally doubled the Heavy Cream. Turned out extra custard-y. Divine!
I cut the sugar in half and tossed the diced rhubarb in 3oz strawberry gelatin with the adjusted sugar amount. Perfect! So easy and loved by everyone in the house!