Ingredients

How to make it

  • HEAT oven to 325ºF. Generously grease bottom and sides of a 8-inch round pan.
  • Toss the rhubarb with a about three tablespoon of the dry cake mix and sent aside.
  • BEAT first four ingredients in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes, scraping bowl occasionally (batter will be lumpy); pour into pans.
  • Fold in rhubarb, then transfer to pan.
  • BAKE 45 – 55 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pan on cooling rack for at least 30 minutes.
  • Remove cake from pan and wrap with plastic wrap.
  • Return cake to pan and refrigerate overnight.
  • Next day, take cake out of pan, trim top of cake and invert, then slice the cake into two even rounds.
  • Carefully remove top layer and set aside; top layer should be the flat bottom.
  • Take frosting or jam and spread on top of first layer.
  • Place top layer on top of fist layer and frost.
  • Refrigerate what you do not use.
  • Eat and enjoy
  • 4. PREPARE frosting as directed below. Frost layers; store loosely covered.

Reviews & Comments 2

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    " It was excellent "
    midgelet ate it and said...
    yum!
    Was this review helpful? Yes Flag
    " It was excellent "
    karlyn255 ate it and said...
    yummy and easy.
    Was this review helpful? Yes Flag

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