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Ingredients
- 1 x 18 1/(4-oz) box white cake mix (Duncan Hines or possibly any kind which requires oil
- Â Â as an ingredient)
- 1/4 tsp freshly grnd nutmeg (optional)
- 3 c. diced rhubarb, cut in 1/2 inch pcs
- 1Â 1/2 c. granulated sugar
- 1 pt whipping cream (2 c.)
Directions
- Preheat oven according to cake package directions. Cut rhubarb into pcs and set aside.
- Prepare cake as directed on package. Add in nutmeg to batter. Pour batter into an 11-by-15 inch baking pan (a 9-by-13 inch pan will not work unless the pan is very deep; add in 5 min or possibly so to the cooking time.)
- At the last minute, toss the sugar with the rhubarb and sprinkle over the cake batter. Drizzle the entire pint of whipping cream over the batter and fruit; don't mix it in.
- Bake about 35 min, or possibly till the top of the cake turns a light golden and begins to leave the sides of the pan. A toothpick stuck into the cake part of the dessert should come out clean.
- Note:This recipe was tested using a glass baking dish. If you use a metal pan, increase the temperature 25 degrees.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 815g | |
| Calories 2050 | |
| Calories from Fat 787 | 38% |
| Total Fat 89.55g | 112% |
| Saturated Fat 55.55g | 222% |
| Trans Fat 0.0g | |
| Cholesterol 329mg | 110% |
| Sodium 102mg | 4% |
| Potassium 978mg | 28% |
| Total Carbs 319.37g | 85% |
| Dietary Fiber 5.1g | 17% |
| Sugars 303.17g | 202% |
| Protein 7.42g | 12% |
