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
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
-
Step1Heat 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.
-
Step2Top batter evenly with rhubarb. Sprinkle with sugar. Pour cream over top.
-
Step3Bake 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;Tips from the
Pillsbury Kitchens
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