Rhubarb Brunch Cake

Enjoy this delicious rhubarb brunch cake sprinkled with sugar and topped with cream that’s perfect for a dessert.

Rhubarb Brunch Cake

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.


  • 1 (18.25-ounce) box pudding-included yellow cake mix
  • 1 cup water
  • 1/3 cup oil
  • 3 eggs
  • 4 cups sliced fresh or frozen rhubarb (do not thaw)
  • 1 cup sugar
  • 1 pint (2 cups) whipping cream


  1. Heat oven to 350 degrees F. Grease and flour 13 x 9-inch pan.
  2. In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat for 2 minutes at high speed.
  3. Pour into greased and floured pan.
  4. Top batter evenly with rhubarb.
  5. Sprinkle with sugar.
  6. Pour cream over top.
  7. Bake at 350 degrees F for 1 1/4 to 1 1/2 hours or until wooden pick inserted in center comes out clean.
  8. Cool for 30 minutes before serving.
  9. Store in refrigerator.

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

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