Dessert

Rhubarb Upside Down Cake is for Dessert.

Rhubarb Upside Down Cake takes 15 minutes to prepare.

Rhubarb Upside Down Cake takes 45 minutes to cook.

Rhubarb Upside Down Cake makes 30 servings.

The ingredients for Rhubarb Upside Down Cake are:

2 Tbsp Karo Syrup
2 Tbsp margarine
1/4 cup chopped walnuts
1/2 cup brown sugar (not packed)
1/4 tsp cinnamon
1 package yellow cake mix
1/2 cup egg substitute
1/2 cup unsweetened apple sauce
1 cup fat free sour cream

Here is how you make Rhubarb Upside Down Cake:

Spray 2 8 x 12" glass cake pans with cooking spray. Preheat oven to 325.In a saucepan, heat the margarine and syrup together until the margarine melts. Divide this evenly between the 2 pans. On top of this, dividing ingredients between the 2 pans, arrange the rhubarb, sprinkle the brown sugar, walnuts, and cinnamon over it. Set aside.In a large bowl, mix together the cake mix, egg substitute, apple sauce, and sour cream. Pour over rhubarb in pans. Batter will be slightly thick, so spread with a spoon or spatula to cover the rhubarb. Bake at 325 for approx. 45 minutes, or until golden brown and springy. Cool and serve as is, or with a dollop of whipped topping. Enjoy!Number of Servings: 30Recipe submitted by SparkPeople user LVDEDOGS.

The nutritional information for Rhubarb Upside Down Cake is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 110.1

• Total Fat: 3.0 g
• Cholesterol: 3.2 mg
• Sodium: 129.2 mg
• Total Carbs: 19.5 g
• Dietary Fiber: 0.5 g
• Protein: 1.7 g

The dietary needs meet for Rhubarb Upside Down Cake is Low Fat