Rhubarb Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 343.9
  • Total Fat: 10.6 g
  • Cholesterol: 38.8 mg
  • Sodium: 293.2 mg
  • Total Carbs: 58.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 5.0 g

View full nutritional breakdown of Rhubarb Cake calories by ingredient
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Number of Servings: 12

Ingredients

    4 cups diced rhubarb
    1 cup granulated sugar
    1 tsp cinnamon
    1 box yellow cake mix (made according to the directions)
    1 tsp vanilla
    1 pint fat free half and half

    Optional ingredients -Whipped topping or vanilla ice cream -NOT included in the totals.

Directions

Preheat oven to 350 degrees. (325 if using glass or dark non-stick pans)

Dice the rhubarb up and place in a bowl with the sugar and cinnamon sprinkled on top. Stir to thoroughly coat and let sit for 10 minutes.

Prepare the cake batter as directed on the box. When done mixing, add the vanilla and mix one minute longer.

Grease and flour a cake pan. Pour cake mix in the pan. Sprinkle rhubarb on top of the cake mix (it will sink). Pour the pint of half and half all over the top. This will look wierd -but trust me, it's tasty.

Back for 50 minutes - 1hr (or until a toothpick comes out clean from the center of the cake).

Cut and serve -great served warm!

WARNING!!! -the bottom will be mushy/watery. The rhubarb will sink to the bottom and the cake rises to the top. It's like a custard on the bottom. It's supposed to be like that -no worries!!

BE SURE TO REFRIDGERATE ANY LEFT OVERS!!!

Serving suggestions: serve with ice cream (vanilla bean) or whipped topping. Neither of these are included in the totals.

Serving Size: 12 pieces

Number of Servings: 12

Recipe submitted by SparkPeople user ANEWLEAF81.

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