HONEY-RHUBARB CAKE

Honey-Rhubarb Cake image

Saucy, tart rhubarb and sweet cake marry with whipped cream for a homey dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 15

Number Of Ingredients 11

Ingredients

1/4 cup butter or margarine
4 cups chopped fresh or frozen rhubarb, thawed if frozen
1/2 cup honey
1/2 cup granulated sugar
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 cup whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Remove pan from oven; turn pan so butter evenly coats bottom of pan. Spread rhubarb evenly in pan. Drizzle with honey and granulated sugar.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour over rhubarb mixture.
Bake 38 to 46 minutes (40 to 50 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool at least 30 minutes to serve warm, or cool completely, about 1 hour.
In chilled medium bowl, beat whipping cream, powdered sugar and vanilla on high speed until soft peaks form. Serve warm cake with a dollop of whipped cream, or frost completely cooled cake with whipped cream. Store loosely covered in refrigerator.

Nutrition Facts : Calories 350, Carbohydrate 44 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 31 g, TransFat 0 g