Rhubarb Custard Cake


Food.com
70 mins (prep 10, cooking 60)
9 ingredients
12 servings
Quick and easy, good for the frozen rhubarb you have left from summer.

Categories:  low-protein , weeknight , easy , cakes , <-4-hours , low-in... , time-to-make , dessert ,
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Ingredients

  • 4 cups rhubarb, chopped
  • 1 3/4 cups sugar
  • 18 1/4 ounces yellow cake mix
  • 3 eggs (or as called for by your cake mix)
  • 1/3 cup oil (or as called for by your cake mix)
  • 1 1/3 cups water (or as called for by your cake mix)
  • 1 pint whipping cream
  • 1 teaspoon cinnamon (optional)

Nutrition

Serving Size (189.65 g)
Servings 12
Amount per Serving
Calories 382.91 Calories from Fat 81.9
% Daily Value *
Total Fat 9.1g 168.07%
Saturated Fat 1.39g 83.59%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 264.99mg 132.5%
Total Carbohydrate 74.51g 298.05%
Dietary Fiber 2.1 g 100.57%
Sugars 35.31 g %
Protein 2.74g 65.88%
Vitamin A 86.69IU% Vitamin C 6.32mg%
Calcium 137.96mg% Iron 0.77mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
whipping cream
 

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