adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rhubarb Gooey Butter Cake Bars
Rhubarb Gooey Butter Cake Bars
0 Likes
Prep Time:
15 minutes
Total Time:
3 hours
Delicious custardy rhubarb bars made easy with yellow cake mix. Can use fresh or frozen rhubarb. Serve with ice cream or homemade whipped cream. Perfect for potlucks and travel-friendly.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup butter, melted
  • 1 package (8 oz) cream cheese, softened
  • 3 1/2 cups powdered sugar
  • 3 eggs
  • 2 cups frozen cut rhubarb, thawed, drained or chopped fresh rhubarb
  • 1 tablespoon powdered sugar
  • Serve with sweetened whipped cream, if desired
Instructions:
  • Preheat the oven to 350°F and generously spray the bottom of a 13x9-inch pan with cooking spray.
  • Combine all Cake Base ingredients in a large bowl, mixing until fully incorporated. Transfer mixture into the prepared pan.
  • In a separate large bowl, whip cream cheese and 3 1/2 cups powdered sugar with an electric mixer until combined. Mix in 1/2 cup melted butter. Add eggs one at a time, scraping the sides occasionally. Fold in the rhubarb and spread the batter evenly over the cake base in the pan.
  • Bake until edges are golden brown and center is set, about 38 to 43 minutes. Allow to cool completely for about 2 hours.
  • Sprinkle a generous dusting of 1 tablespoon of powdered sugar over the top. Cut into 6 rows by 4 rows using a sharp knife, making sure to clean the blade after each cut. Serve with a dollop of whipped cream. Store loosely covered in the refrigerator.

Similar Recipes