|
| 1/4 | cup butter or margarine |
| 4 | cups chopped fresh or frozen rhubarb, thawed if frozen |
| 1/2 | cup honey |
| 1/2 | cup granulated sugar |
| 1 | box Betty Crocker® SuperMoist® yellow cake mix |
| 1 1/4 | cups water |
| 1/3 | cup vegetable oil |
| 3 | eggs |
|
| 1 | cup whipping cream |
| 3 | tablespoons powdered sugar |
| 1/2 | teaspoon vanilla |
| 1. | Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Remove pan from oven; turn pan so butter evenly coats bottom of pan. Spread rhubarb evenly in pan. Drizzle with honey and granulated sugar. |
| 2. | In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour over rhubarb mixture. |
| 3. | Bake 46 to 52 minutes or until toothpick inserted in center comes out clean. Cool cake at least 30 minutes to serve warm, or cool completely, about 1 hour. |
| 4. | In chilled medium bowl, beat whipping cream, powdered sugar and vanilla on high speed until soft peaks form. Serve warm cake with a dollop of whipped cream, or frost completely cooled cake with whipped cream. Store loosely covered in refrigerator. |
| For shiny, dark or nonstick pans, bake 49 to 55 minutes. |
|
| Top the cake with purchased whipped topping instead of making the Sweetened Whipped Cream. |
Nutrition Information:
360 ( 160); 18g ( 8g, 1g); 70mg; 270mg; 47g ( 0g, 34g); 3g 8%; 0%; 15%; 4% 1 ; 2 ; 0 ; 3 1/2 3