Rhubarb Brunch Cake

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Ingredients

  • 1 box yellow cake mix
  • 1 C water
  • ⅓ C oil
  • 3 eggs
  • 4 C rhubarb, cubed small
  • 1 C Pioneer® Sugar
  • 2 C whipping cream, un-whipped

Directions

  1. Preheat oven to 350° F. Grease and flour 9 x 13-inch cake pan; set aside.
  2. In mixing bowl combine the cake mix, water, oil and eggs. Mix well and pour into prepared pan.
  3. Sprinkle rhubarb and Pioneer® Sugar on top of the cake mix. Pour whipping cream over all.
  4. Bake for 1 hour or until cake tests done. Serve warm and refrigerate leftovers.
 

Cook's Note

Rhubarb and custard are on the bottom while the cake is on the top.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.