Print

453
Save

176
Pinterest

111
Email

26
Facebook

14

Rhubarb Gooey Butter Cake Bars

Prep 15 min
Total 3 hr 0 min
Servings 24

A riff on the classic gooey butter cake, these custardy dessert bars (made easy with Betty Crocker™ yellow cake mix!) are filled with chopped rhubarb. If you only have fresh rhubarb on hand, or it’s not in season and frozen is available, this recipe can work equally well with whichever you have on hand. Serve with a scoop of vanilla ice cream, or top with a from-scratch sweetened whipped cream for an added level of deliciousness! It’s a great potluck treat and travels well. MORE+ LESS-

By Betty Crocker Kitchens

Updated January 28, 2019

Make with

Betty Crocker Cake Mix

Ingredients

Cake Base

box Betty Crocker™ Super Moist™ yellow cake mix

1/2

cup butter, melted

egg

Filling

package (8 oz) cream cheese, softened

3 1/2

cups powdered sugar

1/2

cup butter, melted

eggs

cups frozen cut rhubarb, thawed, drained or chopped fresh rhubarb

Topping

tablespoon powdered sugar

Serve with sweetened whipped cream, if desired

Steps

Hide Images

1

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2

In large bowl, stir Cake Base ingredients until well blended. Spread in pan.
3

In another large bowl, beat cream cheese and 3 1/2 cups powdered sugar with electric mixer on medium speed until blended. Beat in 1/2 cup melted butter. Add eggs, one at a time, scraping bowl occasionally. Stir in rhubarb. Pour batter evenly into pan over cake base.
4

Bake 38 to 43 minutes or until golden brown on edges and center is set. Cool completely, about 2 hours.
5

When ready to serve, sprinkle 1 tablespoon powdered sugar over top. Using sharp knife, cut into 6 rows by 4 rows, cleaning knife blade after each cut. Serve with whipped cream. Store loosely covered in refrigerator.

To quickly soften cream cheese, remove from wrapper, and place on microwavable plate; microwave uncovered on High about 15 seconds or just until softened.

Expert Tips

To make 2 cups whipped cream, place medium deep bowl and beaters in freezer or refrigerator to chill. Place 1 cup heavy whipping cream and 2 tablespoons powdered sugar in bowl. Beat on low speed until mixture begins to thicken. Add 1/4 teaspoon vanilla, and then beat on high speed until whipped cream forms soft peaks.
Be sure to drain the frozen cut rhubarb well after it's thawed to remove any excess liquid before stirring into filling.
Recipe uses frozen rhubarb (thawed) but can use fresh if it's in season.

Nutrition Information

Nutrition Facts

Serving Size: 1 Bar

Calories: 260
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 19%
Saturated Fat 7g 37% Trans Fat 0g
Cholesterol: 60mg; 20%
Sodium: 230mg; 10%
Potassium: 50mg; 1%
Total Carbohydrate: 34g; 11%
Dietary Fiber 0g 0% Sugars 26g
Protein: 2g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 8%; 8%
Iron: 2%; 2%

Exchanges:

1/2 Starch; 0 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; 2 1/2 Fat;