Rhubarb Upsidedown Cake
Creator: Hazel (Messner) Schmidt (1922-2015)
Contributor: Beverly (Schmidt) Miller
- 1 box of yellow cake mix
- 4 cups of diced rhubarb
- 1 cup of sugar
- 1 pt. of heavy cream
- Cool Whip
Directions: Mix the yellow cake mix as directed. Pour into 9×13 cake pan. Add diced rhubarb to top of cake. Top with sugar. Pour heavy cream over all. Bake for 50 minutes at temperature indicated in cake mix directions, or until cake pulls away from edge of pan. Top with Cool Whip. Delicious warm or cold.
Beverly: “Mom used to make this cake for serving in my sister Charlene (Schmidt) Lauwagie’s restaurant in Gibbon, MN.”
Yum! Do you also have a delicious Schmidt family recipe that has withstood the test of time? Click here to submit it to the Schmidt Family Cookbook!
(Thanks to cousin Bev Miller for sharing her mom’s great recipe!)