15 servings | Prep Time: 20 Minutes | Start to Finish: 1 Hour 35 Minutes
1 Heat oven to 325°F. Spray bottom and sides of 13 × 9-inch pan with baking spray with flour.
2 In large bowl, beat cake mix, milk, vanilla, eggs and cream cheese with electric mixer on low speed 1 minute, then on medium speed 2 minutes, scraping bowl frequently. Set aside.
3 In medium bowl, toss rhubarb and ¼ cup of the flour. Fold rhubarb into batter; spread in pan. In small bowl, mix remaining ¼ cup flour, the sugar and butter until coarse crumbs form. Sprinkle over batter.
4 Bake 35 to 42 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool about 30 minutes to serve warm, or cool completely.
1 Serving: Calories 240; Total Fat 7g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 60mg; Sodium 260mg; Total Carbohydrate 39g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 1½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2½
Sweet Secret If you use frozen rhubarb, measure it while it’s still frozen; then partially thaw and chop. Thaw rhubarb completely in a colander and drain, but do not press out the liquid.
Sweet Secret Use a serrated knife to easily cut the cake, and dip it in hot water before cutting each piece.