YELLOW CAKE MIX RHUBARB RECIPE RECIPES

RHUBARB CAKE II RECIPE | ALLRECIPES

Rhubarb Cake II Recipe | Allrecipes image

My husband doesn't like rhubarb, but I have fooled him every time with this cake as you cannot taste the rhubarb in it.

Provided by Dmarcks

Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake

Yield 1 -9x13 inch cake

Number Of Ingredients 6

Ingredients

1 (18.25 ounce) package yellow cake mix
4 cups rhubarb, chopped
1 (3 ounce) package raspberry flavored Jell-O® mix
¾ cup white sugar
½ cup butter
1 cup water

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Line the bottom of one ungreased 9x13 inch baking pan with the diced rhubarb. Sprinkle the white sugar over the top. Then sprinkle the raspberry gelatin over the top of the sugar. Next sprinkle the cake mix over the top of the gelatin.
Melt the butter or margarine and pour it over the top of the cake mix. Pour the water over the top of the cake.
Bake at 350 degrees F (175 degrees C) for 45 minutes.
If you are using frozen rhubarb reduce the amount of water used to 1/2 cup.

Nutrition Facts : Calories 168.2 calories, CarbohydrateContent 27 g, CholesterolContent 10.6 mg, FatContent 6.4 g, FiberContent 0.6 g, ProteinContent 1.5 g, SaturatedFatContent 2.8 g, SodiumContent 182.3 mg, SugarContent 18.8 g

RHUBARB CUSTARD CAKE RECIPE: HOW TO MAKE IT

Rhubarb Custard Cake Recipe: How to Make It image

Rhubarb thrives in my northern garden and is one of the few crops the pesky moose don't bother! Of all the desserts I've tried, this rhubarb custard cake is my first choice. It has old-fashioned appeal but is so simple to prepare. —Evelyn Gebhardt, Kasilof, Alaska

Provided by Taste of Home

Categories Desserts

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 15 servings.

Number Of Ingredients 5

Ingredients

1 package yellow cake mix (regular size)
4 cups chopped fresh or frozen rhubarb
1 cup sugar
1 cup heavy whipping cream
Whipped cream and fresh mint, optional

Steps:

Preheat oven to 350°. Prepare cake batter according to package directions. Pour into a greased 13x9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. , Bake until golden brown, 40-45 minutes. Cool on a wire rack for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers.

Nutrition Facts : Calories 300 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 269mg sodium, CarbohydrateContent 44g carbohydrate (29g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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