Description
Indulge in a scrumptious Rhubarb Cake that combines the tartness of fresh rhubarb with the sweetness of a moist yellow cake mix. This quick and easy recipe is perfect for any occasion—from potlucks to family gatherings. With minimal ingredients and straightforward steps, even novice bakers can create a show-stopping dessert that delights the palate. Serve it warm with whipped cream or vanilla ice cream for an extra treat, making it a versatile addition to your dessert repertoire.
Ingredients
Scale
- 1 package yellow cake mix (18.25 ounces)
- 1 cup water
- 3 large eggs
- 1/3 cup vegetable oil
- 2 cups chopped rhubarb
- 1 1/4 cups granulated sugar
- Heavy cream for serving
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cake mix, water, eggs, and vegetable oil. Mix on medium speed until well blended.
- Fold in the chopped rhubarb gently.
- Sprinkle granulated sugar evenly over the top of the batter—do not stir.
- Pour the batter into a greased 9×13 inch baking pan and bake for approximately 40 minutes, or until a toothpick comes out clean.
- Allow to cool slightly before serving with drizzled heavy cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 105g)
- Calories: 315
- Sugar: 30g
- Sodium: 270mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg