Rhubarb Upside-Down Cake

• 3 tablespoons butter, melted
• 12 cup sugar
• red food coloring (optional)
• 1 lb rhubarb, finely chopped (about 3 to 3 1/2 cups)
• 1 (18 ounce) package white cake mix
• 3 egg whites (or as called for by your cake mix)
• 13 cup oil (or as called for by your cake mix)
• 1 13 cups water (or as called for by your cake mix)
• whipped cream, for garnish

1. Preheat oven to 350 degrees.
2. Combine melted butter, sugar and a few drops of red food coloring (if desired); gently stir in chopped rhubarb.
3. Spread in a buttered 13 x 9 cake pan.
4. Prepare cake mix according to package directions and then pour over rhubarb mixture.
5. Bake for 30 to 35 minutes, or until cake is done.
6. Remove cake from oven and immediately run spatula around edge of pan and invert onto serving plate.
7. Before lifting the pan off, let syrup drain onto the cake for a few minutes.
8. Cut while still warm.
9. Top each serving with a dollop of whipped cream or serve with a rich homemade vanilla ice cream scoop.

butter, sugar, red food coloring, rhubarb, white cake, egg whites, oil, water, whipped cream

Taken from www.food.com/recipe/rhubarb-upside-down-cake-368881 (may not work)