Rhubarb Cake Dessert
A delightful rhubarb dessert featuring a tender cake base topped with fresh rhubarb, sugar, and whipped cream—perfect for spring gatherings and fruit lovers alike.
Ingredients
Instructions
- Prepare the yellow cake mix as directed on the box and pour it into a 9 x 13-inch pan.
- Layer the uncooked rhubarb over the cake batter.
- Sprinkle the sugar evenly over the rhubarb layer.
- Drizzle the whipping cream over the top of the layered ingredients.
- Bake at 350°F (175°C) for 45 to 50 minutes, until the cake is cooked through and golden.
Tips & Substitutions
For a twist on flavor, consider adding a teaspoon of vanilla extract to the cake mix for added depth. If fresh rhubarb isn't available, frozen rhubarb can be used, but make sure to thaw and drain excess moisture first. To enhance the sweetness, you could substitute part of the sugar with brown sugar for a richer taste.
Serving Suggestions
Serve this delicious Rhubarb Cake Dessert warm or at room temperature, optionally topped with a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Sweet Potato Fruit Salad, adding a fresh and fruity side. For a complete meal, consider serving it after a hearty dish like Hot Pepper Rice.
Storage & Reheating
Store any leftover Rhubarb Cake Dessert in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for 15-20 seconds or until warmed through. Alternatively, you can reheat in a 350°F oven for about 10 minutes for a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Cake Dessert contains roughly 322 calories, with 4g protein, 51g carbohydrates, and 13g fat. It is an excellent source of vitamin C (37% of the Daily Value), and a good source of dietary fiber and vitamin A. It also contributes 5g of dietary fiber toward your daily target.
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).
Frequently Asked Questions
Can I use another type of fruit instead of rhubarb?
Yes, you can substitute rhubarb with other fruits like strawberries or blueberries, which would provide a different flavor profile. However, keep in mind that the cooking time may vary slightly, so check for doneness to ensure the cake is perfectly baked.
How do I know when the cake is done baking?
The cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean. If using frozen rhubarb, it may take an additional 5-10 minutes to bake, so be sure to check for doneness before removing it from the oven.
Is this dessert suitable for a vegetarian diet?
Yes, this Rhubarb Cake Dessert is suitable for a vegetarian diet, as it contains no meat or animal-based ingredients. For a vegan version, consider using a plant-based cake mix and an egg substitute to keep the dessert animal-free while still delicious.
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).