Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cake | not in our table | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Two-layer yellow cake mix
- 4 cups chopped rhubarb
- 1 cup granulated sugar
- 1 pint whipping cream (2 cups)
Directions
Prepare batter for cake mix according to package directions; turn into greased and floured 9x13" pan.
Dump the chopped rhubarb on top of the cake batter.
Sprinkle the sugar on top of the rhubarb.
Pour the whipping cream (unwhipped) over the sugar.
Bake at 350 for 50-60 minutes, until cake springs back when lightly touched.
Cream, sugar, and rhubarb sink to bottom, forming a custard layer. Makes 1-18 (depending on how you cut it!!) dee-vine servings.
Category:Rhubarb Cakes Recipes
Category:Rhubarb Recipes