Lovin' Lites Cake Mix

Never heard of it?  That's because it was made in the early 90's.   My box even says new.  That puts it around 1991.  Reduced fat is so 20 years ago. 

Rhubarb Cream Cake
Serves 12

1-18.5 oz yellow cake mix box (can use white), do not use mix with pudding in it
3-4 cups sliced rhubarb (can use frozen, don't thaw)
1 cup sugar
2 cups heavy whipping cream

Preheat oven to 350.

Grease a 9x13 inch pan.  Prepare cake batter as directed on box.  Pour into greased pan.  Arrange rhubarb on top of cake batter.  Sprinkle with sugar.   Evenly pour cream on top.  Bake for 45 min.  A custard will form on top.  Serve warm with whipped cream or ice cream.  Store in refrigerator.  

Can be served as a coffee cake.  

Calories per serving: 390

Update:  I made this using red velvet cake mix and it was good.

Dried Crystallized Blueberry Jam

I couldn't even get it out of the jar to heat it to melt the crystallized sugar.  First I had to add a little water to soften the jam.  But it all worked out ok.  Sorta.  But then I turned it into a crumb cake and it was yummy.  And well disguised. 

 

Blueberry Jam Crumb Cake

From Food.com

Serves 9-12

Crumb Topping

1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 teaspoon cinnamon
2 tablespoons butter, chilled (cut into small pieces)
1/4 cup fresh blueberries (or frozen, don't thaw)

Cake
 
cooking spray
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup powdered sugar
1/4 cup butter, softened
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 large egg
6 tablespoons milk
2 tablespoons lemon juice
1/4 cup blueberry jam

To prepare crumb topping, combine 1/4 cup flour with cinnamon and brown sugar in small bowl. Using a fork, cut in two tablespoons of butter until mixture resembles course meal. Set aside.
 

Preheat oven to 350 degrees.

Lightly coat 8-inch baking pan with cooking spray, set aside.
 

In a small bowl combine all dry ingredients (except sugar) and set aside.
 

Combine in mixing bowl powdered sugar and 1/4 cup of butter and beat until well-blended(about 2 minutes). Add vanilla and almond extracts and the egg to the mixture and beat another 2 minutes. Combine milk and juice and add to sugar mixture and beat another 2 minutes.
 

Add half the flour mixture to sugar mixture and stir until smooth.  Add remaining flour and stir until just combined.
Spoon half the batter into pan, spreading evenly.  Top with jam.  Spoon remaining batter over jam layer , spreading evenly.  Sprinkle top with fresh blueberries and then top the blueberries with crumb mixture.
 

Bake for 45 minutes or until a wooden toothpick comes out clean. 

Calories per serving (1/12 or 58 g.): 184