Rhubarb Brunch Cake

Enjoy this delicious rhubarb brunch cake sprinkled with sugar and topped with cream that’s perfect for a dessert.

  • prep time 20 min
  • total time 1 hr 50 min
  • ingredients 7
  • servings 12

Ingredients

1
(18.25-oz.) pkg. pudding-included yellow cake mix
1
cup water
1/3
cup oil
3
eggs
4
cups sliced fresh or frozen rhubarb (do not thaw)
1
cup sugar
1
pint (2 cups) whipping cream
  • 1 Heat oven to 350°F. Grease and flour 13x9-inch pan. In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at high speed. Pour into greased and floured pan.
  • 2 Top batter evenly with rhubarb. Sprinkle with sugar. Pour cream over top.
  • 3 Bake at 350°F. for 1 1/4 to 1 1/2 hours or until toothpick inserted in center comes out clean. Cool 30 minutes before serving. Store in refrigerator.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    470
    (
    Calories from Fat
    230),
    % Daily Value
    Total Fat
    26g
    26%
    (Saturated Fat
    12g,
    12%
    ),
    Cholesterol
    110mg
    110%;
    Sodium
    320mg
    320%;
    Total Carbohydrate
    55g
    55%
    (Dietary Fiber
    1g
    1%
      Sugars
    40g
    40%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    4%;
    Calcium
    15%;
    Iron
    8%;
    Exchanges:
    1 Starch; 2 1/2 Fruit; 3 1/2 Other Carbohydrate; 5 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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