Rhubarb Custard Cake
1 yellow cake mix
4 cups rhubarb cut into 1/2 inch pieces
1 cup sugar
1 pint whipping cream
Mix cake mix as directed on box.
Stir together rhubarb and sugar.
Let sit five minutes, then fold into cake mix.
Pour into 9 x 13 inch greased pan (sprayed lightly with PAM)
Pour whipping cream over top (do not stir)
Bake 350 for 40 to 45 minutes.
Refrigerate at least one hour before serving. You might think it’s not cooked but trust me, it is.
And it’s incredible!