Try this Rhubarb Custard Cake recipe, or contribute your own.
Suggest a better descriptionPrepare cake batter according to package directions. Pour into a greased 9x13 baking dish. Sprinkle with rhubarb and sugar.
Slowly pour cream over the top.
Bake at 350 for 40-45 minutes or until golden brown. Cool 15 minutes before serving. Garnish with whipped cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 270 | ||
Calories from Fat: 122 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 32.6mg | 10 % | |
Sodium 4937.3mg | 170 % | |
Potassium 169.9mg | 4 % | |
Total Carbohydrate 35.3g | 10 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 34.1g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database 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: 270
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