Rhubarb Cake Mix
A delightful rhubarb cake with sweet-tangy fruit layered over moist cake, perfect for spring gatherings or a cozy dessert with whipped cream topping.
Ingredients
Instructions
- Mix the cake according to the package directions.
- Pour half of the batter into a greased, oblong pan.
- Add thinly sliced rhubarb over the batter, sprinkle sugar over the fruit.
- Pour the remaining batter over the rhubarb and sugar.
- Bake at 350°F (175°C) for 45 minutes.
- Serve with whipped cream.
Tips & Substitutions
For a lighter cake, consider using a sugar substitute or a low-fat cake mix. If rhubarb isn’t available, you can substitute with thinly sliced strawberries or peaches for a different flavor profile. Make sure to adjust the sugar according to the sweetness of the fruit used. For added texture, fold in some chopped nuts or granola similar to Quaker Fruit 'N Oat Bars.
Serving Suggestions
Serve the rhubarb cake warm, topped with a dollop of whipped cream for a delightful treat. It pairs beautifully with a scoop of vanilla ice cream or a refreshing scoop of Lo-Cal Orange Blossom Dessert. This cake can also be enjoyed as a brunch item alongside coffee or tea for a delightful afternoon pick-me-up.
Storage & Reheating
Allow the cake to cool completely before storing. Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 15-20 seconds or warm in the oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Cake Mix contains roughly 309 calories, with 4g protein, 68g carbohydrates, and 3g fat. It is a good source of vitamin C (17% of the Daily Value), dietary fiber (11% of the Daily Value), and calcium (11% of the Daily Value). It also contributes 3g 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 frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb! Just make sure to thaw and drain any excess moisture before adding it to the cake. This ensures the cake doesn't become too soggy. If using frozen, reduce the baking time slightly to allow for even cooking.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the yellow cake mix with a gluten-free cake mix available in stores. Be sure to check the ingredient list for any potential allergens. Follow the same mixing and baking instructions for best results.
What can I do if the cake is too sweet?
If you find the cake too sweet, consider reducing the amount of sugar sprinkled on the rhubarb, or use a tart variety of rhubarb to balance the sweetness. You can also serve it with a tart fruit compote to enhance the flavor profile.
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).