Rhubarb Cream Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 cup Half and Half Cream 6 cup, diced Rhubarb 48 tsp Splenda (1 CUP)430 gram(s) Pillsbury Moist Supreme Classic Yellow Cake (10 Servings) (by ANGRITTER) Whole Package prepared as box states3 large Egg, fresh, whole, raw .33 cup Canola Oil 1 CUP Water
Prepare cake mix as directed on package.
Grease a 9 X 13 inch pan
Put half of the cake mix in pan
Put Rhubarb on top
Add Splenda
Top with remaining cake mix
Pour half and half over top
Bake at 350 degrees for 35-40 min or until done. It may take a little more time. Test for doneness.
This recipe is made with Splenda it may be made with sugar. The calorie count will be different.
Serving Size: 24- 2 inch slices
Grease a 9 X 13 inch pan
Put half of the cake mix in pan
Put Rhubarb on top
Add Splenda
Top with remaining cake mix
Pour half and half over top
Bake at 350 degrees for 35-40 min or until done. It may take a little more time. Test for doneness.
This recipe is made with Splenda it may be made with sugar. The calorie count will be different.
Serving Size: 24- 2 inch slices
Nutritional Info Amount Per Serving
- Calories: 134.8
- Total Fat: 7.6 g
- Cholesterol: 31.3 mg
- Sodium: 172.3 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 0.5 g
- Protein: 2.0 g
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