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Honey-Rhubarb Cake Recipe

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Honey-Rhubarb Cake image


This recipe for Honey-Rhubarb Cake, by , is from Fifty Years in the Kitchen by Marj Moritz, 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!

Marj Moritz


C. butter
4 C. chopped fresh rhubarb
C. honey
C. sugar
1 package Super Moist yellow cake mix
1 C. water
⅓ C. vegetable oil
3 eggs


1 C. whipping cream (heavy)
3 T. powdered sugar
t. vanilla

1. Heat oven to 350
2. In a 9 X13 pan, melt butter in oven. Remove pan from oven; turn pan so butter evenly coats bottom of pan.
3. Spread rhubarb evenly in pan.
4. Drizzle with honey and sugar.
5. In a large bowl, beat cake mix, water, oil an eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
6. Pour over rhubarb mixture.
7. Bake 50-57 minutes or until tests done.
8. Cool completly, about 1 hour.
9. In chilled medium bowl, beat whipping cream, powdered sugar and vanilla on high speed until soft peaks form.
10.Frost cake with whipped cream.
11. Store loosely covered in refrigerator.

Number Of Servings:
Number Of Servings:
15 servings
Personal Notes:
Personal Notes:
I'm so glad that God created rhubarb! This is delicious! Even if you're not a fan of this tasty low fat vegetable, you must try this. I promise that you will not be disappointed!




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