Description
A nostalgic Italian-American dessert that combines creamy layers of rhubarb with a crunchy almond streusel topping.
Ingredients
Scale
- 4 cups chopped rhubarb (fresh or frozen)
- 1 cup sugar (white granulated or a mix of white and brown)
- 8 oz cream cheese (softened)
- 1 tsp vanilla extract
- 1 box yellow cake mix (about 15.25 oz)
- 1 cup butter (melted, unsalted)
- 1 cup sliced almonds (toasted lightly)
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Combine rhubarb and sugar in a medium bowl and let sit for 5-10 minutes.
- Beat cream cheese, vanilla, and 1/4 cup of sugar in a separate bowl until smooth and fluffy.
- Fold the cream cheese mixture into the rhubarb mixture until creamy and well combined.
- Spread this mixture evenly in the greased pan.
- Sprinkle cake mix evenly over the top.
- Pour melted butter over the cake mix.
- Toast sliced almonds in a skillet until fragrant.
- Mix toasted almonds, brown sugar, and cinnamon, and sprinkle over the cake.
- Bake for 45-50 minutes until the top is golden and filling bubbles.
- Let it cool for at least 20 minutes before serving.
Notes
Serve warm, often with coffee or espresso. This cake can be stored in the refrigerator for up to a week, or frozen for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg