Rhubarb Up-side-down Cake
A Quick and Easy up-side-down cake. Prepare in about 5 minutes.
2 cups rhubarb, peeled and chopped 4 tablespoons butter/margarine 4 tablespoons light brown sugar 1 golden yellow Jiffy cake mix
Melt butter/margarine and pour into bottom of a 8-inch round cake pan. Sprinkle brown sugar over. Cut rhubarb in 1/2-inch pieces and spread over. Prepare Jiffy mix according to box directions. Pour over rhubarb. Bake acording to box directions for pan size. Remove from oven and cool on wire rack for 3-4 minutes to allow the juices to set. Invert on a serving plate. Serve with a scoop of vanilla ice cream.
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