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Rhubarb Cream Cake

Rhubarb Cream Cake

This Rhubarb Cream Cake is a delightful dessert featuring a yellow cake base topped with rhubarb and whipped cream.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 250 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: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg
Keyword cake, dessert, Rhubarb, Rhubarb Cream Cake, whipping cream, yellow cake
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