Directions:
- Prepare cake batter according to package directions. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top.
- Bake at 350° for 40-45 minutes or until golden brown. Cool for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers. Yield: 12-15 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.03 Kcal (1093 kJ) | ||
| Calories from fat | 58.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.47g | 10% | |
|---|---|---|---|
| Cholesterol | 14.16mg | 5% | |
| Sodium | 269.17mg | 11% | |
| Potassium | 87.03mg | 2% | |
| Total Carbs | 49.31g | 16% | |
| Sugars | 10.26g | 41% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 2.88g | 6% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 164.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 236.05 Kcal (988 kJ) | ||
| Calories from fat | 52.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.85g | 10% | |
|---|---|---|---|
| Cholesterol | 12.81mg | 5% | |
| Sodium | 243.41mg | 11% | |
| Potassium | 78.7mg | 2% | |
| Total Carbs | 44.59g | 16% | |
| Sugars | 9.28g | 41% | |
| Dietary Fiber | 1.22g | 5% | |
| Protein | 2.6g | 6% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 148.5mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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