Directions:
- Preheat oven to 350 degrees.
- Line the bottom of an ungreased 13x9x2-inch baking pan with the rhubarb.
- Sprinkle sugar over the rhubarb.
- Sprinkle dry raspberry gelatin, ( or strawberry gelatin ) which ever you prefer; over the sugar.
- Next, sprinkle the cake mix over the gelatin.
- Melt butter; pour over the cake mix.
- Pour the 1 cup of water over cake mix.
- Bake for 45 minutes.
- Cool completely; then chill in refrigerator.
- When ready to serve, invert onto plate.
- Top with either vanilla ice cream or Cool Whip.
- Serves 12 to 16.
- Note: If using frozen rhubarb, reduce the amount of water to 1/2 cup.
- This cake was baked in a gas oven.
- If baking in an electric oven, you may need to increase baking time; depending upon oven and altitude.
- Chef sheerkerry baked hers in an electric oven for 1 hour and 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.55 Kcal (392 kJ) | ||
| Calories from fat | 52.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.85g | 9% | |
|---|---|---|---|
| Cholesterol | 15.25mg | 5% | |
| Sodium | 19.71mg | 1% | |
| Potassium | 101.79mg | 2% | |
| Total Carbs | 10.36g | 3% | |
| Sugars | 7.39g | 30% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 0.66g | 1% | |
| Vitamin C | 2.7mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 35.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 143.07 Kcal (599 kJ) | ||
| Calories from fat | 80.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.95g | 9% | |
|---|---|---|---|
| Cholesterol | 23.32mg | 5% | |
| Sodium | 30.14mg | 1% | |
| Potassium | 155.67mg | 2% | |
| Total Carbs | 15.84g | 3% | |
| Sugars | 11.3g | 30% | |
| Dietary Fiber | 1.08g | 3% | |
| Protein | 1.02g | 1% | |
| Vitamin C | 4.2mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 54.3mg | 4% | |
* 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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