Prep Time 20m
Cook Time 50m
Ready Time 120m
Yield 9 servings


Ingredients
  • Pillsbury™ Baking Spray with Flour
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 3/4 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 cups finely chopped rhubarb
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
SPICE TOPPING
  • 1 cup whipping cream
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • Dash nutmeg
Preparation Directions
  • Step 1Heat oven to 350ºF. Spray a 9 x 9 x 2-inch pan with flour no-stick cooking spray.
  • Step 2Combine shortening, brown sugar, granulated sugar, eggs and vanilla in large bowl; beat with electric mixer until light and fluffy.
  • Step 3Add milk, rhubarb, flour, baking powder, baking soda, salt, cinnamon and nutmeg. Beat at low speed until blended, scraping bowl constantly. Beat at medium speed 1 minute, scraping bowl occasionally. Pour into prepared pan.
  • Step 4Bake 45 to 55 minutes, or until wooden pick inserted in center comes out clean. Cool slightly.
SPICE TOPPING
  • Step 1Beat whipping cream in chilled bowl until thickened. Add sugar gradually, beating until stiff. Blend in cinnamon and nutmeg. Serve over warm cake.
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