Lemon Cake With Rhubarb
A delightful lemon cake with a tangy rhubarb topping, perfect for spring gatherings and dessert lovers seeking a balance of citrus and tartness.
Ingredients
Instructions
- Preheat the oven and prepare the lemon cake batter according to the box instructions.
- Pour the batter into a 9x13-inch baking dish.
- Spread chopped rhubarb evenly over the batter.
- Bake until the cake is golden and cooked through, about 30 minutes.
- In a separate bowl, whip the heavy cream with sugar until soft peaks form.
- Serve the cake warm or cooled, topped with whipped cream.
Nutrition & Diet Analysis (per serving)
237
kcal
12% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).