Rhubarb Cake II Recipe

Recipesfull introduces to you: Popular Recipes. (Rhubarb Cake II Recipe). My husband doesn't like rhubarb, but I have fooled him every time with this cake as you cannot taste the rhubarb in it.

Brief

Servings: 24

Yield: 1 -9x13 inch cake

Rhubarb Cake II Recipe

Ingredients

1 (18.25 ounce) package yellow cake mix

4 cups rhubarb

chopped

1 (3 ounce) package raspberry flavored Jell-O® mix

¾ cup white sugar

½ cup butter

1 cup water

Dessert

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Line the bottom of one ungreased 9x13 inch baking pan with the diced rhubarb. Sprinkle the white sugar over the top. Then sprinkle the raspberry gelatin over the top of the sugar. Next sprinkle the cake mix over the top of the gelatin.

Step 3

Melt the butter or margarine and pour it over the top of the cake mix. Pour the water over the top of the cake.

Step 4

Bake at 350 degrees F (175 degrees C) for 45 minutes.

Step 5

If you are using frozen rhubarb reduce the amount of water used to 1/2 cup.

Nutritional Information

Rhubarb Cake II Recipe

Servings Per Recipe:24

Calories: 168.2

% Daily Value *

Protein: 1.5g 3%

Carbohydrates: 27g 9%

Dietary Fiber: 0.6g 2%

Sugars: 18.8g

Fat: 6.4g 10%

Saturated Fat: 2.8g 14%

Cholesterol: 10.6mg 4%

Vitamin A Iu: 139.1IU 3%

Niacin Equivalents: 0.7mg 5%

Vitamin C: 1.7mg 3%

Folate: 24mcg 6%

Calcium: 47.8mg 5%

Iron: 0.4mg 2%

Magnesium: 4.7mg 2%

Potassium: 77.5mg 2%

Sodium: 182.3mg 7%

Calories From Fat: 57.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You may also like