*You could use 1/3 to 1/2 cup of prepared caramel sauce instead of melting the brown sugar and butter together. The original light recipe calls for 1/3 cup of fat free caramel topping drizzled in the bottom of the pan. The homemade version makes the fruit sink in a bit more, but I don't mind that at all and the flavor is so much better.
*Do not allow cake to fully cool in pan before flipping or you will have difficulty getting the cake to come out. Just let it cool for a minute then flip it out onto a serving plate where it can finish cooling.
*The amount of rhubarb you need will depend upon how you "design" your top and the size of your stalks. I cut enough "sticks" to go around the perimeter of my pan and then chopped up the rest in 1/2" slices to fill in the middle. You can chop yours up in whatever design you choose, or just chop them all up into chunks and scatter around the bottom of the pan randomly.
*For those that would prefer to make a more traditional pineapple upside down cake, click this link for that recipe. Or just arrange pineapple and cherries in your desired design, patting them dry with paper towels first to absorb any excess moisture.
*If you do check out the pineapple version, you'll notice that the rhubarb cake looks a bit denser. The rhubarb likely released more moisture than the other fruit. It made for a moister top...almost pie like, but we enjoyed it just the same. Cake adapted from Cooking Light, August 2001 Issue
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