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Rhubarb Brunch Cake

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By Pillsbury Kitchens
Updated Aug 9, 2023
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Enjoy this delicious rhubarb brunch cake sprinkled with sugar and topped with cream that’s perfect for a dessert.

Rhubarb Brunch Cake

  • Prep Time 20 min
  • Total 1 hr 50 min
  • Ingredients 7
  • Servings 12
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Ingredients

  • 1 pkg. 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

Instructions

  • Step 
    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.
  • Step 
    2
    Top batter evenly with rhubarb. Sprinkle with sugar. Pour cream over top.
  • Step 
    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

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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