Rhubarb Cake Dessert
Yield
servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | yellow |
cake mix
|
* |
| 4 | cups |
rhubarb
finely chopped |
*
|
| 1 ½ | cups |
sugar
|
|
| 1 | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | yellow |
cake mix
|
* |
| 946 | ml |
rhubarb
finely chopped |
*
|
| 355 | ml |
sugar
|
|
| 237 | ml |
heavy whipping cream
|
|
Directions
Lightly grease a 9x13 inch cake pan.
Mix cake mix as on the package; add one stick of melted butter.
Pour cake mix into the prepared pan.
Pour rhubarb over the cake mix; pour sugar over the rhubarb.
Slowly pour the cream over the sugar.
Important, do not stir.
Bake at 350℉ (180℃) F for 1 hour or until rhubarb is tender and dessert is bubbling.
Top with whipped cream, if desired.
