Growing up in Wisconsin, I thought that rhubarb was just one of those plants that everyone had in the yard, like grass. We had a huge rhubarb plant, as did my grandma. Both my mom and my grandma used to make this cake in the summer to take advantage of the fresh rhubarb. And then we would cut up and freeze rhubarb in 2c baggies so we could have it all winter. Everyone loves it. Everyone. This is quite possibly the moistest cake ever. And the other perfect part – it is crazy easy. It really is in my head as a list of ingredients, not as a recipe at all.
I have used it as a go-to for entertaining since it is summery and looks light, although it is rich and very satisfying. Arvind loves this cake. And he definitely a chocolate guy. The first time I made this, I don’t think he walked through the kitchen without taking a few bites. The poor guy has been traveling for work a lot and we’re visiting friends this weekend, so I decided to pull a little rhubarb out of the freezer to make him this treat. So, I know it isn’t prime rhubarb season, you still can get a few stalks out of your garden. And if you have a few extra, cut them up for the middle of the winter as well!
Grandma’s Rhubarb Upside-Down Cake
2 c sliced rhubarb
2 c sugar
2 c heavy cream (the one pint sized container)
1 yellow cake mix
The additional ingredients listed on the yellow cake mix (eggs, oil, water, etc)
Mix the rhubarb, sugar and cream together. In a separate bowl, mix the cake according to the package. Pour cake batter into a greased 13 x 9. Stir up the rhubarb mixture and pour over the batter. Ease the rhubarb into the corners of batter (it will fall through to the bottom). Bake according to the package, until done. I usually have to add 10-15 extra min to get it to be done. To serve, flip pieces to be rhubarb-side up.