Jiminy102
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- Joined
- Sep 4, 2000
- Messages
- 1,396
rhubarb upside-down cake
Ingredients
2 Tbsp unsalted butter
3/4 cup unpacked light brown sugar
1 1/3 cup rhubarb, cut into 1/2-inch peices
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 Land O' Lakes Fat-free Gourmet Half & Half, or similar product
1/3 cup vegetable oil
3/4 cup fat-free egg substitute
2 Tbsp powdered sugar
Instructions
Preheat oven to 350°F.
Place butter in a 13 X 9-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.)
In a large bowl, whisk together cake mix, zest, ginger and cinnamon; add juice, half-and-half, 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 half-and-half.)
Pour batter over rhubarb and carefully smooth out the top. Bake until a toothpick inserted in center comes out clean, about 1 hour.
Loosen cake sides by running a knife around the edges. Turn upside down onto a cooling rack set over a sheet pan to catch any drippings. Cool to room temperature, sprinkle with powered sugar and slice into 18 pieces
POINTS
Serves | 18
POINTS per serving | 5
From Weight Watchers
Ingredients
2 Tbsp unsalted butter
3/4 cup unpacked light brown sugar
1 1/3 cup rhubarb, cut into 1/2-inch peices
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 Land O' Lakes Fat-free Gourmet Half & Half, or similar product
1/3 cup vegetable oil
3/4 cup fat-free egg substitute
2 Tbsp powdered sugar
Instructions
Preheat oven to 350°F.
Place butter in a 13 X 9-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.)
In a large bowl, whisk together cake mix, zest, ginger and cinnamon; add juice, half-and-half, 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 half-and-half.)
Pour batter over rhubarb and carefully smooth out the top. Bake until a toothpick inserted in center comes out clean, about 1 hour.
Loosen cake sides by running a knife around the edges. Turn upside down onto a cooling rack set over a sheet pan to catch any drippings. Cool to room temperature, sprinkle with powered sugar and slice into 18 pieces
POINTS
Serves | 18
POINTS per serving | 5
From Weight Watchers
