POINTS® Value |  5
Servings | 18
Preparation Time | 25 min
Cooking Time | 60 min
Level of Difficulty | Moderate

Fresh rhubarb is a delicious spring treat. But frozen rhubarb works well in this recipe, too, so you can enjoy this scrumptious cake all year long.

2 Tbsp unsalted butter
3/4 cup unpacked light brown sugar
1 1/3 cup rhubarb, cut into 1/2-inch pieces
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 fat-free creamer
1/3 cup vegetable oil
3/4 cup fat-free egg substitute
2 Tbsp powdered sugar

Instructions


1. Preheat oven to 350°F.
2. Place butter in a 9 X 13-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.)
3. In a large bowl, whisk together cake mix, zest, ginger and cinnamon; add juice, creamer, oil and egg substitute. Beat on low speed of an electric mixer 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 extra creamer.)
4. Pour cake mix batter over rhubarb and carefully smooth top with back of a wooden spoon. Bake until a toothpick inserted in center comes out clean, about 1 hour.
5. Loosen cake sides by running a knife around 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. Yields 1 piece per serving.