Enjoy this delicious rhubarb brunch cake sprinkled with sugar and topped with cream that’s perfect for a dessert.
The cream and sugar in this recipe sink to the bottom of the cake during baking, forming a delicious custard layer. The cake is equally nice for brunch, a dinner party or a dessert buffet.
prep time 20 min | total time 1 hr 50 min | servings 12
A 1-pound bag of frozen sliced rhubarb yields about 4 cups. Thawed rhubarb can be overly soft and juicy, so use rhubarb straight from the freezer. If necessary, pound the bag on the counter to break up any lumps of frozen rhubarb.
Nutrition Facts Serving Size: 1 Serving Calories 470 Calories from Fat 230 Total Fat 26g Saturated Fat 12g Cholesterol 110mg Sodium 320mg Total Carbohydrate 55g Dietary Fiber 1g Sugars 40g Protein 4g
% Daily Value*: Vitamin A 15% Vitamin C 4% Calcium 15% Iron 8%
Exchanges:1 Starch; 2 1/2 Fruit; 3 1/2 Other Carbohydrate; 5 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit (used with permission): Pillsbury