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Maryann’s Upside Down Rhubarb Cake

Maryann's Upside Down Rhubarb Cake Recipe


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


  • 1 (18.25 ounce) package moist yellow cake mix
  • 2 cups diced rhubarb
  • 1 ¼ cups white sugar
  • ½ pint whipping cream


  1. 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.
  2. 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.
  3. 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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Nutritional Information

Maryann's Upside Down Rhubarb Cake

Servings Per Recipe: 12
Calories: 339.4
% Daily Value *
protein: 5 %
carbohydrates: 18 %
exchange other carbs:
dietary fiber: 3 %
fat: 19 %
saturated fat: 27 %
cholesterol: 9 %
vitamin a iu: 6 %
niacin equivalents: 11 %
vitamin b6: 3 %
vitamin c: 3 %
folate: 12 %
calcium: 9 %
iron: 4 %
magnesium: 3 %
potassium: 3 %
sodium: 12 %
thiamin: 9 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*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.

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