Betty Crocker Recipe Calendar - 2020 - 6

April

2020
Rhubarb Gooey Butter Cake Bars
PREP TIME:

15 MIN

TOTAL TIME: 3 HRS
SERVINGS:

Make with
Betty Crocker
Cake Mix

Ingredients

Tip

Cake Base
1

W
1

Th
2

F
3

box Betty Crocker™ Super Moist™ yellow cake mix
cup butter, melted
egg

Filling

Be sure to drain the
frozen cut rhubarb well
after it's thawed to remove
any excess liquid before
stirring into filling.

1 package (8 oz) cream cheese, softened
3 ½ cups powdered sugar
½ cup butter, melted
3 eggs
2 cups frozen cut rhubarb, thawed, drained or chopped fresh rhubarb

Topping

First Day of
Passover
12

½
1

Good Friday
16

tablespoon powdered sugar
Serve with sweetened whipped cream, if desired

Directions
Last Day of
Passover

Easter
19

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 ½ cups powdered sugar with electric mixer
on medium speed until blended. Beat in ½ 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.

Betty Crocker Recipe Calendar - 2020

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