Blueberry Rhubarb Breakfast Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1c frozen blueberries1.5c rhubarb, diced1 box of duncan hines butter cake1c brown sugar1tbsp cinnamon
make cake batter as noted on package, and add in 1 box of vanilla pudding.
after completed mixing with Mixer, fold in blueberries and rhubarb with a spatula.
bake in a lighly greased & floured 9x12 glass pan
about 35 minutes
(took longer than on the package b/c of the additional moistness in the fruit.)
Serving Size: 5 rows of 4 pieces
Number of Servings: 20
Recipe submitted by SparkPeople user CLEOPAS.
after completed mixing with Mixer, fold in blueberries and rhubarb with a spatula.
bake in a lighly greased & floured 9x12 glass pan
about 35 minutes
(took longer than on the package b/c of the additional moistness in the fruit.)
Serving Size: 5 rows of 4 pieces
Number of Servings: 20
Recipe submitted by SparkPeople user CLEOPAS.
Nutritional Info Amount Per Serving
- Calories: 214.2
- Total Fat: 8.2 g
- Cholesterol: 40.5 mg
- Sodium: 151.0 mg
- Total Carbs: 38.5 g
- Dietary Fiber: 1.6 g
- Protein: 1.7 g
Member Reviews