Honey-Rhubarb Cake

Saucy, tart rhubarb and sweet cake marry with whipped cream for a homey dessert.

Prep Time: 20 min
Total Time: 2 hours 15 min
Makes: 15 servings

(4 ratings)

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Cake
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
Sweetened Whipped Cream
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.
High Altitude (3500-6500 ft): For shiny, dark or nonstick pans, bake 49 to 55 minutes.

Time-Saver

Top the cake with purchased whipped topping instead of making the Sweetened Whipped Cream.

Nutrition Information:

1 Serving: Calories 360 (Calories from Fat 160); Total Fat 18g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 70mg; Sodium 270mg; Total Carbohydrate 47g (Dietary Fiber 0g, Sugars 34g); Protein 3g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 15%; Iron 4% Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

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