3/4
cup cold butter or margarine, cut into small pieces
1 3/4
cups sugar
3
eggs
4
cups sliced fresh rhubarb
Whipped cream, if desired
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 2 tablespoons of the cake mix. In large bowl, cut butter into remaining cake mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. In bottom of ungreased 13x9-inch pan, pat 2 cups of the mixture. Reserve remaining crumbly mixture for topping. Bake 13 minutes.
2
In large bowl, beat reserved 2 tablespoons cake mix, the sugar and eggs with electric mixer on medium speed until creamy. Stir in rhubarb. Pour over partially baked crust. Sprinkle remaining crumbly mixture over top.
3
Bake 45 to 50 minutes longer or until golden brown and center is set. Cool slightly before serving. Serve warm or cold with whipped cream. Store covered in refrigerator.
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If fresh rhubarb isn't available, use 4 cups frozen (slightly thawed) rhubarb (from two 16-oz bags).
If you have a food processor, you can use it to cut the butter into the cake mix, using on-and-off pulses, until crumbly.
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Nutrition Facts are not available for this recipe
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