Rhubarb Cream Cake
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Rhubarb Cream Cake calories by ingredient
Introduction
We got this recipe from Thoms1 Grandson Justin Henry We got this recipe from Thoms1 Grandson Justin HenryNumber 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 states
3 large Egg, fresh, whole, raw
.33 cup Canola Oil
1 CUP Water
Directions
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