RHUBARB GOOEY BUTTER CAKE BARS

Rhubarb Gooey Butter Cake Bars image

A riff on the classic gooey butter cake, these custardy dessert bars (made easy with Betty Crocker™ yellow cake mix!) are filled with chopped rhubarb. If you only have fresh rhubarb on hand, or it's not in season and frozen is available, this recipe can work equally well with whichever you have on hand. Serve with a scoop of vanilla ice cream, or top with a from-scratch sweetened whipped cream for an added level of deliciousness! It's a great potluck treat and travels well.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 24

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter, melted
1 egg
1 package (8 oz) cream cheese, softened
3 1/2 cups powdered sugar
1/2 cup butter, melted
3 eggs
2 cups frozen cut rhubarb, thawed, drained or chopped fresh rhubarb
1 tablespoon powdered sugar
Serve with sweetened whipped cream, if desired

Steps:

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
In large bowl, stir Cake Base ingredients until well blended. Spread in pan.
In another large bowl, beat cream cheese and 3 1/2 cups powdered sugar with electric mixer on medium speed until blended. Beat in 1/2 cup melted butter. Add eggs, one at a time, scraping bowl occasionally. Stir in rhubarb. Pour batter evenly into pan over cake base.
Bake 38 to 43 minutes or until golden brown on edges and center is set. Cool completely, about 2 hours.
When ready to serve, sprinkle 1 tablespoon powdered sugar over top. Using sharp knife, cut into 6 rows by 4 rows, cleaning knife blade after each cut. Serve with whipped cream. Store loosely covered in refrigerator.

Nutrition Facts : Calories 260, Carbohydrate 34 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 230 mg, Sugar 26 g, TransFat 0 g