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Rhubarb Spoon Cake has the texture of a rhubarb sponge cake and is served like a rhubarb upside cake.  The best part is that it's a rhubarb cake using a cake mix and can be made with frozen or fresh rhubarb.
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Rhubarb Spoon Cake

Rhubarb Spoon Cake has the texture of a rhubarb sponge cake and is served like a rhubarb upside cake. The best part is that it's a rhubarb cake using a cake mix and can be made with frozen or fresh rhubarb.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: rhubarb cake with cake mix, rhubarb spoon cake, rhubarb upside down cake
Servings: 32 servings
Calories: 124kcal
Author: Barbara

Ingredients

  • 1 boxed cake mix, yellow
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 3 cups diced rhubarb, frozen or fresh
  • 1/4 cup orange juice
  • 1 cup sugar
  • 2 teaspoons orange zest
  • 1 Tablespoon butter

Optional Powdered Sugar Glaze

  • 2 cups powdered sugar, sifted
  • 3-4 Tablespoons milk, cream or half and half
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees F. Spray a 13 x 9 inch baking dish with nonstick cooking spray.
  • Prepare cake batter as directed on the box. Most yellow cake mixes require 3 eggs, 1/2 cup oil and 1 cup water. If you box's directions differ, follow the direction on the box.
    Rhubarb Spoon Cake has the texture of a rhubarb sponge cake and is served like a rhubarb upside cake.  The best part is that it's a rhubarb cake using a cake mix and can be made with frozen or fresh rhubarb.
  • Pour the prepared cake batter into the prepared baking dish; set aside.
  • In a small saucepan, heat rhubarb, orange juice and sugar to a simmer. Simmer for approximately 10 minutes or until thickened.
    Rhubarb Spoon Cake has the texture of a rhubarb sponge cake and is served like a rhubarb upside cake.  The best part is that it's a rhubarb cake using a cake mix and can be made with frozen or fresh rhubarb.
  • Remove from heat and stir in orange zest and butter.
    Rhubarb Spoon Cake has the texture of a rhubarb sponge cake and is served like a rhubarb upside cake.  The best part is that it's a rhubarb cake using a cake mix and can be made with frozen or fresh rhubarb.
  • Pour the rhubarb sauce over the prepared cake batter.
    Rhubarb Spoon Cake has the texture of a rhubarb sponge cake and is served like a rhubarb upside cake.  The best part is that it's a rhubarb cake using a cake mix and can be made with frozen or fresh rhubarb.
  • Bake for 30- 35 minutes or until set.
    Rhubarb Spoon Cake has the texture of a rhubarb sponge cake and is served like a rhubarb upside cake.  The best part is that it's a rhubarb cake using a cake mix and can be made with frozen or fresh rhubarb.
  • Cake can be eat as is or with optional glaze. To serve, cut the cake and flip slice over on a plate so the cake is on the bottom and the rhubarb sauce is on top. Scoop additional rhubarb over top if it sticks in the pan.
    Rhubarb Spoon Cake has the texture of a rhubarb sponge cake and is served like a rhubarb upside cake.  The best part is that it's a rhubarb cake using a cake mix and can be made with frozen or fresh rhubarb.

Optional Glaze:

  • Whisk together powdered sugar, milk, and vanilla until smooth. Add additional milk if needed.
    Rhubarb Spoon Cake has the texture of a rhubarb sponge cake and is served like a rhubarb upside cake.  The best part is that it's a rhubarb cake using a cake mix and can be made with frozen or fresh rhubarb.
  • Pour over warm cake.
    Rhubarb Spoon Cake has the texture of a rhubarb sponge cake and is served like a rhubarb upside cake.  The best part is that it's a rhubarb cake using a cake mix and can be made with frozen or fresh rhubarb.

Notes

  • This rhubarb cake uses boxed cake mix. I recommend a white or yellow cake mix. Follow the instructions on the box to prepare the batter.
  • Substitute pineapple juice for orange juice, if desired.
  • Use fresh or frozen rhubarb for this rhubarb spoon cake.  If frozen is used, you may need to simmer the rhubarb sauce a bit longer to thicken it up.
  • The powdered sugar glaze is completely optional.  I like to make it because it makes the top of the cake prettier; however, it is a rhubarb upside down cake so it's served with the pretty rhubarb side up.  Either way is great!
  • To serve, cut the cake and flip onto the plate so the top becomes the bottom. If any additional rhubarb sauce remains in the dish, spoon over top.
  • The nutritional information below is auto-calculated and can vary depending on the products used.

Nutrition

Calories: 124kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 127mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 21g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 0.4mg