Rhubarb Custard Cake
1 (18 1/4 oz.) pkg. yellow cake mix
4 c. chopped fresh or frozen rhubarb
1 c. sugar
1 c. whipping cream
whipped cream, optional
Prepare cake batter according to pkg. directions. Pour into a greased 9 X 13" baking dish. Sprinkle with rhubarb & sugar. Slowly pour cream over top. Bake at 350º for 40 - 45 minutes or until golden brown. Cool for 15 min before serving. Garnish with whipped cream, if desired. Refrigerate leftovers.
Pairs Well With
This is from TOH - Aug/Sept 2000. To me it's kind of like a combination of the other two rhubarb recipes I posted previously. The recipe was originally submitted by Evelyn Gebhardt, from Kasilof, Alaska! If you happen to be her, thanks so much for sharing your recipe!
Though this cake is good warm, DH and I seem to prefer it cold!!