Rhubarb Brunch Cake

Enjoy this delicious rhubarb brunch cake sprinkled with sugar and topped with cream that’s perfect for a dessert.

The cream and sugar in this recipe sink to the bottom of the cake during baking, forming a delicious custard layer. The cake is equally nice for brunch, a dinner party or a dessert buffet.

Prep: 20 min | servings: 12

Ingredients

1 (18.25 ounce) box pudding-included yellow cake mix*
1 cup water
1/3 cup oil
3 eggs
4 cups sliced fresh or frozen rhubarb (do not thaw)**
1 cup granulated sugar
1 pint (2 cups) whipping cream

Instructions

Heat oven to 350 degrees F. Grease and flour*** a 13 x 9 inch pan.
In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat for 2 minutes at high speed.
Pour into greased and floured pan.
Top batter evenly with rhubarb.
Sprinkle with sugar.
Pour cream over top.
Bake at 350 degrees F for 1 1/4 to 1 1/2 hours or until wooden pick inserted in center comes out clean.
Cool for 30 minutes before serving.
Store in refrigerator.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** A 1 pound bag of frozen sliced rhubarb yields about 4 cups. Thawed rhubarb can be overly soft and juicy, so use rhubarb straight from the freezer. If necessary, pound the bag on the counter to break up any lumps of frozen rhubarb.

*** For best results, use our Pan Release!

Nutrition

Per serving: Calories 470 Calories from Fat 230 Total Fat 26g Saturated Fat 12g Cholesterol 110mg Sodium 320mg Total Carbohydrate 55g Dietary Fiber 1g Sugars 40g Protein 4g

% Daily Value*: Vitamin A 15% Vitamin C 4% Calcium 15% Iron 8%

Exchanges:1 Starch; 2 1/2 Fruit; 3 1/2 Other Carbohydrate; 5 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Pillsbury