Five-Ingredient Rhubarb Squares

By carvalhohm2

Ingredients

• 1 box yellow cake mix
• 3/4 cup cold butter or margarine, cut into small pieces
• 1 3/4 cups sugar
• 3 eggs
• 4 cups sliced fresh rhubarb
• Whipped cream, if desired

Details

Servings 16
Cooking time 85mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 2 tablespoons of the cake mix. In large bowl, cut butter into remaining cake mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. In bottom of ungreased 13x9-inch pan, pat 2 cups of the mixture. Reserve remaining crumbly mixture for topping. Bake 13 minutes.

2 In large bowl, beat reserved 2 tablespoons cake mix, the sugar and eggs with electric mixer on medium speed until creamy. Stir in rhubarb. Pour over partially baked crust. Sprinkle remaining crumbly mixture over top.

3 Bake 45 to 50 minutes longer or until golden brown and center is set. Cool slightly before serving. Serve warm or cold with whipped cream. Store covered in refrigerator.

Serves 16

If fresh rhubarb isn't available, use 4 cups frozen (slightly thawed) rhubarb (from two 16-oz bags).

If you have a food processor, you can use it to cut the butter into the cake mix, using on-and-off pulses, until crumbly.

Serving Size: 1 Serving Calories290 ( Calories from Fat100), Total Fat11g (Saturated Fat6g, Trans Fat0g ), Cholesterol65mg Sodium270mg Total Carbohydrate46g (Dietary Fiber1g Sugars34g ), Protein2g