Lightly grease a 9x13 in cake pan with non-stick cooking spray. Preheat oven at 350*.
Mix cake mix as directed on box. Add 1 stick of melted butter. Pour cake mix into prepared pan. Pour rhubarb over cake mix. Pour sugar over the rhubarb. Slowly pour the shipping cream over the sugar. Important!!! Do not stir.
Bake at 350* for 1 hour or until rhubarb is tender and dessert is bubbly. Top with whipped cream if desired
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (893g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1551 (49%)|
|Amt Per Serving||% DV|
|Total Fat 172.3g||230 %|
|Saturated Fat 80.6g||403 %|
|Monounsaturated Fat 54.7g|
|Polyunsanturated Fat 26.3g|
|Cholesterol 335.2mg||103 %|
|Sodium 87063.8mg||3002 %|
|Potassium 502.7mg||13 %|
|Total Carbohydrate 395.4g||116 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 389.8g|
|Protein 24.4g||35 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3194
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