All you need:
1 (9 oz) pkg golden yellow 1-layer cake mix (such as Jiffy)
1 egg white
4 tbsp Hy-Vee butter, melted
4 oz Hy-Vee cream cheese, softened
1 Hy-Vee large egg
2 c. Hy-Vee powdered sugar
1/2 tsp Hy-Vee vanilla extract
1/2 c. fresh or Hy-Vee frozen unsweetened cut-up rhubarb
2 tbsp water
1/4 c. Hy-Vee granulated sugar
2 tsp Hy-Vee cornstarch
1 c. sliced fresh strawberries
All you do:
Preheat oven to 350 degrees. Spray an 8-inch square baking pan with nonstick cooking spray; set aside.
In a medium bowl, combine cake mix, egg white and melted butter until thoroughly combined. Spread in prepared baking pan.
In a mixing bowl, combine cream cheese, whole egg, powdered sugar and vanilla using an electric mixer until creamy. Spread mixture over batter in pan. Bake for 30 to 32 minutes or until golden and center jiggles slightly. Cool completely.
For sauce, in a small saucepan combine rhubarb and water; bring to boiling over high heat. Reduce heat; cover and simmer 2 minutes. Stir together granulated sugar and cornstarch; stir into rhubarb. Bring to boiling over high heat; cook and stir 1 minute. Cool completely.
Stir in strawberries. Spread sauce over cooled bars.
Nutrition information per serving:
Dietary Fiber: 0g
Saturated Fat: 3.5g
Trans fats: 0.5g
Daily nutritional values:
4% vitamin A
10% vitamin C