Rhubarb Brunch Cake
1 cup water
3 large eggs
4 cups sliced fresh or frozen rhubarb
1 cup sugar
1 pint heavy cream
Whipped cream or powdered sugar for garnish
HEAT oven to 350°F. Spray a 13x9-inch baking pan with no-stick cooking spray with flour. Prepare cake batter according to package directions using water, oil and eggs. Pour into prepared pan.
TOP batter evenly with rhubarb. Sprinkle with sugar. Pour cream over top.
BAKE 75 to 90 minutes or until toothpick inserted in center comes out clean. Serve warm or cold with dollop of whipped cream or dust with powdered sugar, if desired. Store in refrigerator.
High Altitude (above 3500 ft.):
ADD 1/4 cup flour to dry cake mix. Increase water to 1 1/4 cups. Bake as directed above.
Serving Size (1 slice, 1/12 of cake), Calories 520 (Calories from Fat 280), Total Fat 32g (Saturated Fat 15g, Trans Fat 1g), Cholesterol 130mg, Sodium 350mg, Total Carbohydrate 56g (Dietary Fiber 1g, Sugars 17g), Protein 4g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.