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Desserts

Strawberry-Rhubarb Pound Cake Dessert

Strawberry-Rhubarb Pound Cake Dessert recipe
photo by:kraft
Dessert perfection: Sweet, tender rhubarb and strawberries piled high on a thick slice of pound cake.
time
prep:
20 min
total:
2 hr 20 min
servings
total:
10 servings
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What You Need

1
lb.  fresh rhubarb, cut into 1-inch-thick slices
2
cups  halved strawberries
1/3
cup  sugar
1
pkg.  (10.75 oz.) frozen prepared pound cake, thawed, cut into 10 slices
1-1/3
cups  thawed COOL WHIP Whipped Topping

Make It

TOSS rhubarb and strawberries with sugar in large saucepan. Stir in 2 Tbsp. water; cover. Cook on medium heat 5 min. or until rhubarb is desired tenderness, stirring occasionally. Remove from heat; cool slightly.

REFRIGERATE at least 2 hours.

PLACE 1 pound cake slice on each dessert plate when ready to serve. Top each cake slice with about 1/4 cup of the rhubarb mixture and about 2 Tbsp. of the whipped topping.

Kraft Kitchens Tips

Note
For a sweeter dessert, prepare as directed increasing sugar to 1/2 cup.
Size-Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on potions.
Substitute
Substitute raspberries for the strawberries.
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