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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 174.2
  • Total Fat: 10.0 g
  • Cholesterol: 36.2 mg
  • Sodium: 26.4 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.0 g

View full nutritional breakdown of Rhubarb Cream Cake calories by ingredient
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Rhubarb Cream Cake

Submitted by: SEATTLEGUY386

Introduction

Hmmmmmm...fresh, tart rhubarb desserts in the springtime...how good can it get? This very easy rhubarb cream cake is best prepared the day you wish to serve it. Note: I do not trust the calorie values or caculations for this recipe. Hmmmmmm...fresh, tart rhubarb desserts in the springtime...how good can it get? This very easy rhubarb cream cake is best prepared the day you wish to serve it. Note: I do not trust the calorie values or caculations for this recipe.
Number of Servings: 18

Ingredients

    6-8 cups Rhubard, cut into 1-inch pieces
    1 box Vanilla Cake (high quality)
    1.5 cups Granulated Sugar
    2 cups Heavy Whipping Cream

Directions

Preheat oven to 350F degrees.
Spray a 9x13x2 cake pan with pan release.

Select a high quality vanilla cake mix. Mix according to package directions.

Option 1: Place the rhubard in the prepared cake pan. Pour the vanilla cake batter over the rhubarb (do not stir). Sprinkle the sugar evenly over the cake batter (do not stir). Carefully float the whipping cream on top of the cake batter (do not stir). Bake in a 350F oven for approxiately 35 mintues or until it tests clean with a knife or toothpick. Cool. This version will be more pudding-like.

Option 2: Pour the vanilla cake batter into the prepared cake pan. Top with the cut rhubarb (do not stir). Sprinkle with the sugar (do not stir). Top with the heavy cream (do not stir). Bake in a 350F oven until it tests clean with a knife or toothpick. Cool. This version will be more firm.

Number of Servings: 18

Recipe submitted by SparkPeople user SEATTLEGUY386.





TAGS:  Desserts |

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Member Ratings For This Recipe

  • not healthy, but oh so very good. I made the second version. It never did get very firm at all, I baked for an hour. It was excellant-just sweet enough, plenty of rhubarb flavor. I will make this again and again. - 5/12/13

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