Cook fruit, sugar and water in saucepan on medium heat 5 min. or until rhubarb is desired tenderness, stirring frequently. Cool slightly.
Refrigerate 2 hours.
Spoon rhubarb mixture evenly over cake slices just before serving; top with COOL WHIP and nuts.
For a sweeter dessert, prepare using 1/2 cup sugar.
Substitute raspberries for the blueberries.
Lightly toast the cake slices under the broiler before serving as directed.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.