Rhubarb Cream Cake
1 2-layer yellow cake mix
4 c. chpd rhubarb
1 c sugar
2 c heavy cream
Make cake as directed on the box and
pour into a greased 9 x 13 cake pan. Evenly layer rhubarb over the top,
then sprinkle over sugar evenly and last, the heavy cream. Bake at 350
degrees for 45-55 minutes. It will jiggle, but the cake should spring
back, and then let it cool a little before cutting. I will often divide everything into two 8" or 9" square cake pans so I
can freeze one for later. Let thaw and microwave each cut piece for a few
seconds to get those juices flowing again. Absolutely delicious!
Try it and let me
know what you think; or even better- reserve a room on a weekend and request it
for our weekend breakfast dessert!
Karen