Dessert

Rhubarb Cream Cake is for Dessert.

Rhubarb Cream Cake takes 15 minutes to prepare.

Rhubarb Cream Cake takes 40 minutes to cook.

Rhubarb Cream Cake makes 24 servings.

The ingredients for Rhubarb Cream Cake are:

2 cup Half and Half Cream
6 cup, diced Rhubarb
48 tsp Splenda (1 CUP)
430 gram(s) Pillsbury Moist Supreme Classic Yellow Cake (10 Servings) (by ANGRITTER) Whole Package prepared as box states
3 large Egg, fresh, whole, raw
.33 cup Canola Oil
1 CUP Water

Here is how you make Rhubarb Cream Cake:

Prepare cake mix as directed on package.Grease a 9 X 13 inch panPut half of the cake mix in panPut Rhubarb on topAdd SplendaTop with remaining cake mixPour half and half over top Bake at 350 degrees for 35-40 min or until done. It may take a little more time. Test for doneness. This recipe is made with Splenda it may be made with sugar. The calorie count will be different.Serving Size:?24- 2 inch slices

The nutritional information for Rhubarb Cream Cake is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 134.8

• Total Fat: 7.6 g
• Cholesterol: 31.3 mg
• Sodium: 172.3 mg
• Total Carbs: 17.2 g
• Dietary Fiber: 0.5 g
• Protein: 2.0 g