Rhubarb Cake


  • 3 tablespoons butter
  • 1 cup Rhubarb Syrup
  • 1 lb. rhubarb, finely diced or sliced
  • 1 package 1 layer size white cake mix
  • 2 tablespoons Raspberry Syrup
  • whipped cream


    Combine butter, rhubarb syrup and raspberry syrup; heat until butter melts and syrup thins. Add rhubarb; toss slightly; spread in 8x8x2-inch pan. Prepare cake mix using package directions; pour over rhubarb mixture.

    Bake in 375 oven about 35 minutes or till done. Immediately run spatula around edges of pan and invert onto serving plate. Before lifting off pan, let syrup drain onto cake for 3 to 5 minutes. Cut in squares while warm. Top each serving with whipped cream.