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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

QUICK & EASY LO-FAT RHUBARB CAKE Recipe

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This recipe for QUICK & EASY LO-FAT RHUBARB CAKE is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Box White or Confetti Cake Mix
4 Cups Diced Fresh Rhubarb
1/2 – 3/4 Cup Granulated Sugar mixed with 1/2 tsp Cinnamon
1 ½ Cups Half & Half
1 Medium Container Fat Free Cool Whip
Directions:
Directions:
Prepare cake mix as directed on box. Coat the bottom of a 9 X 13 cake pan with cooking spray and pour in cake mixture. Spread Rhubarb evenly over the cake batter, sprinkle the sugar/cinnamon mixture over the Rhubarb and carefully pour the Half and Half over the entire mixture. Bake in 350 degree oven until golden brown, 35 – 45 minutes. Cool and frost with the Cool Whip. You may serve with Vanilla Frozen Yogurt in place of the Cool Whip. Keep refridgerated until gone.
Personal Notes:
Personal Notes:
Great light summer dessert.
Even those who claim to dislike Rhubarb, like this cake.

 

 

 

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