Honey-Rhubarb Cake

Honey-Rhubarb Cake

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

Prep Time

20

Minutes

Total Time

2:15

Hrs:Mins

Makes

15

servings

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 (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, then on medium speed 2 minutes, scraping bowl occasionally. Pour over rhubarb mixture.
  3. Bake 38 to 46 minutes (40 to 50 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool 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.
Makes 15 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time-Saver
Top the cake with purchased whipped topping instead of making the Sweetened Whipped Cream.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 170),
  • Total Fat 18g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 250mg;
  • Total Carbohydrate 44g
    • (Dietary Fiber 1g,
    • Sugars 31g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 1/2 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.