Rhubarb Ginger Lemon Cake – Recipe
Your guests will want two pieces it is soooo good!!
You will need:
1 Sturdiwheat Ginger Lemon Cake Mix
1 Cup Melted Butter (2 sticks)
1 1/3 Cup of Water
2 Cups Chopped Fresh Rhubarb (or frozen drained)
1 Cup Granulated Sugar
1 pint Heavy Whipping Cream
Follow directions on package for Sturdiwheat’s Ginger Lemon Cake Mix and pour into a greased and floured 9×13 cake pan (NOT BUNDT PAN).
Layer:
- Chopped rhubarb over prepared cake mix.
- Sprinkle sugar over rhubarb.
- Pour whipping cream over sugar.
Do not stir or mix.
Bake in 350 degree oven for 50-55 minutes.
Serve warm with fresh whipped cream and ENJOY!!
Ginger Lemon Cake Mix
| Nutrition Facts | |
|---|---|
| Approx. 15 Servings Per Container Serving Size 2 Tbsp. (28g) |
|
|
Amount Per Serving
Calories 130 |
|
| % Daily Value * | |
| Total Fat 11g | 17% |
| Saturated Fat 1.5g | 9% |
| Trans Fat 0g | |
| Cholesterol 10g | 4% |
| Sodium 250mg | 11% |
| Potassium 0mg | 0% |
| Total Carbohydrate 9g | 3% |
| Dietary Fiber 0g | 0% |
| Sugars 8g | |
| Protein Less than 1g | 0% |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 0% |
| Iron | 0% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
| Ingredients: list, ingredients, here, list, ingredients, here, list, ingredients, here, list, ingredients, here,
Contains: list, ingredients, here |
|