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Rhubarb Brunch Cake

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Rhubarb Brunch Cake
  • Prep 20 min
  • Total 1 hr 50 min
  • Ingredients 7
  • Servings 12
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Enjoy this delicious rhubarb brunch cake sprinkled with sugar and topped with cream that’s perfect for a dessert.
Updated Sep 1, 2010

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

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    The cream and sugar in this recipe sink to the bottom of the cake during baking, forming a delicious custard layer. The cake is equally nice for brunch, a dinner party or a dessert buffet.
  • tip 2
    A 1-pound bag of frozen sliced rhubarb yields about 4 cups. Thawed rhubarb can be overly soft and juicy, so use rhubarb straight from the freezer. If necessary, pound the bag on the counter to break up any lumps of frozen rhubarb.

Nutrition Information

470 Calories, 26g Total Fat, 4g Protein, 55g Total Carbohydrate, 40g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
230
Total Fat
26g
40%
Saturated Fat
12g
60%
Cholesterol
110mg
37%
Sodium
320mg
13%
Total Carbohydrate
55g
18%
Dietary Fiber
1g
4%
Sugars
40g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
8%
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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