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Five-Ingredient Rhubarb Squares

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Five-Ingredient Rhubarb Squares
  • Prep Time 15 min
  • Total Time 1 hr 25 min
  • Servings 16
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Rhubarb in your garden? Turn it and four other ingredients into a delicious warm-from-the-oven dessert.

Ingredients

1
box Betty Crocker™ SuperMoist™ yellow cake mix
3/4
cup cold butter or margarine, cut into small pieces
1 3/4
cups sugar
3
eggs
4
cups sliced fresh rhubarb
Whipped cream, if desired

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 2 tablespoons of the cake mix. In large bowl, cut butter into remaining cake mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. In bottom of ungreased 13x9-inch pan, pat 2 cups of the mixture. Reserve remaining crumbly mixture for topping. Bake 13 minutes.
  • 2 In large bowl, beat reserved 2 tablespoons cake mix, the sugar and eggs with electric mixer on medium speed until creamy. Stir in rhubarb. Pour over partially baked crust. Sprinkle remaining crumbly mixture over top.
  • 3 Bake 45 to 50 minutes longer or until golden brown and center is set. Cool slightly before serving. Serve warm or cold with whipped cream. Store covered in refrigerator.
Tips  

If fresh rhubarb isn't available, use 4 cups frozen (slightly thawed) rhubarb (from two 16-oz bags).

If you have a food processor, you can use it to cut the butter into the cake mix, using on-and-off pulses, until crumbly.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
100
)
Daily Value
Total Fat
11g
16%
(
Saturated Fat
6g
32%
,
Trans Fat
0g
)
Cholesterol
65mg
21%
Sodium
270mg
11%
Potassium
115mg
3%
Total Carbohydrate
46g
15%
(
Dietary Fiber
1g
3%
,
Sugars
34g
)
Protein
2g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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