Serves: 8
Total Calories: 56
Put the first three ingredients in a 10-inch Dutch Oven and simmer about 30 minutes. When the rhubarb is well cooked and starting to thicken, add the cinnamon red hots and stir until they’re dissolved. Let the rhubarb/red hot mixture cool for a few minutes while you mix up your cake mix according to package directions. Next set your 12-inch Dutch Oven in the firepan over 4-6 briquets and let your margarine melt. Take a spatula and make sure the melted margarine completely covers the bottom of the Dutch Oven. Spoon the rhubarb into the Dutch Oven and spread evenly. Then pour the cake mix over the rhubarb. Bake with 20-25 briquets on top until it smells done which is usually about 40 minutes.
NOTE: When making upside down cake--if you have fruit juice left over from breakfast, add it to your cake mix in place of the water for a moister cake.
A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Snacks & Desserts
This Redhot Rhubarb Upside Down Cake recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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