Rhubarb Custard Upside Down Cake

Pat Kaeter has been baking this absolutely scrumptious cake for at least 20 years. She has three to four plants of rhubarb in her garden, which provides an ample amount of stalks for desserts during the summer. She estimates the rhubarb — both red and green varieties — have probably been growing in the same spot for close to 60 years. Pat and her husband, Tom, are members of St. Mary’s Cathedral in St. Cloud. CJK

Rhubarb Custard Upside Down Cake

(Pat Kaeter)

Photo by Sue Schulzetenberg

1 pkg. white or yellow cake mix

1 1/4 cups water

1/3 cup vegetable oil

3 eggs

5 cups rhubarb, finely chopped

1 1/2 cups sugar

2 tsp. tapioca

2 cups whipping cream

Additional whipped cream for garnish

Preheat oven to 350°F.

Make cake following the directions on the box — using cake mix, water, oil and eggs. Pour batter into an ungreased 9x13-inch glass baking pan. Toss rhubarb, sugar, and tapioca together and stir well. Spoon this mixture evenly over cake batter. Shake pan from side to side until the rhubarb settles. Pour whipping cream over top of mixture and shake again until the cream settles.

Bake 45 minutes to one hour at 350°F. Cool at least one hour before serving.

Yield: 12 servings

A note from Pat: Serve this cake upside down with a dollop of whipped cream. Or warm it up and top with a scoop of ice cream.

A note from Carol: I’ve been creating this deliciously awesome cake for a number of years as well — it’s a recipe that I look forward to making (and savoring) at least once each spring. I check the cake after 45 minutes of baking. If it “jiggles like Jello,” I continue baking it for an additional 15 minutes until the cake is set. I like this sweet treat best when it’s baked the day before serving. It’s truly one of my favorites!  

Photo by Sue Schulzetenberg