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Rhubarb Cream Cake

Rhubarb Cream Cake

A delightful Rhubarb Cream Cake made with yellow cake mix, rhubarb, and whipped cream, perfect for dessert.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • 9x13 glass baking dish

Ingredients
  

  • 1 box yellow cake mix plus ingredients to make cake as listed on box
  • 3.75 cups rhubarb chopped into ½ inch pieces
  • 1 cup granulated sugar
  • 1 pint heavy whipping cream

Instructions
 

  • Preheat oven to 350 degrees.
  • Mix the yellow cake mix according to package directions and pour into a greased 9x13 glass baking dish.
  • Sprinkle rhubarb evenly over cake batter, and cover evenly with sugar.
  • Pour the whipping cream over the top.
  • Bake for 1 hour to 1 hour 15 minutes or until top is browned.
  • Cool completely before serving and refrigerate leftovers.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg
Keyword baking, cake, dessert, Rhubarb Cream Cake, sweet
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