Directions:
- Place rhubarb in a greased 13-in. x 9-in. baking dish. In a small saucepan, combine sugar and cornstarch; stir in water. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Add food coloring. Cool slightly and pour over rhubarb.
- Sprinkle with cake mix, coconut and nuts. Drizzle with butter. Bake at 350° for 50-55 minutes or until cake tests done. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 348.51 Kcal (1459 kJ) | ||
| Calories from fat | 124.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.85g | 21% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 277.19mg | 12% | |
| Potassium | 131.58mg | 3% | |
| Total Carbs | 54.72g | 18% | |
| Sugars | 31.88g | 128% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 3.64g | 7% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1mg | 6% | |
| Calcium | 204mg | 20% | |
| Amount Per 100 g | |||
| Calories | 249.24 Kcal (1044 kJ) | ||
| Calories from fat | 89.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.91g | 21% | |
|---|---|---|---|
| Cholesterol | 14.54mg | 7% | |
| Sodium | 198.23mg | 12% | |
| Potassium | 94.1mg | 3% | |
| Total Carbs | 39.13g | 18% | |
| Sugars | 22.8g | 128% | |
| Dietary Fiber | 1.55g | 9% | |
| Protein | 2.6g | 7% | |
| Vitamin C | 2.1mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.7mg | 6% | |
| Calcium | 145.9mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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