Rhubarb Gooey Butter Cake Bars Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ yellow cake mix

1/2

cup butter, melted

1

egg

1

package (8 oz) cream cheese, softened

3 1/2

cups powdered sugar

1/2

cup butter, melted

3

eggs

2

cups frozen cut rhubarb, thawed, drained or chopped fresh rhubarb

1

tablespoon powdered sugar

Serve with sweetened whipped cream, if desired

Preparation

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.

In large bowl, stir Cake Base ingredients until well blended. Spread in pan.

In another large bowl, beat cream cheese and 3 1/2 cups powdered sugar with electric mixer on medium speed until blended. Beat in 1/2 cup melted butter. Add eggs, one at a time, scraping bowl occasionally. Stir in rhubarb. Pour batter evenly into pan over cake base.

Bake 38 to 43 minutes or until golden brown on edges and center is set. Cool completely, about 2 hours.

When ready to serve, sprinkle 1 tablespoon powdered sugar over top. Using sharp knife, cut into 6 rows by 4 rows, cleaning knife blade after each cut. Serve with whipped cream. Store loosely covered in refrigerator.

Related Video