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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 18 |
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Delicious easy rhubarb recipe, the best rhubarb cake recipe I've ever eaten! It is great warm out of the oven, and then I refrigerate the leftover cake, and it is wonderful cold, too! The cream, sugar and rhubarb sink to the bottom, forming a custard layer. Ingredients:
1 (18 1/4 ounce) yellow cake mix |
1 1/3 cups water, for cake mix |
1/2 cup vegetable oil, for cake mix |
3 eggs, for cake mix |
4 cups rhubarb, chopped |
1 cup granulated sugar |
1 pint heavy cream |
Directions:
1. Prepare batter for cake mix according to package directions; turn into greased and floured 9 x 13 pan.
2. Dump the chopped rhubarb on top of the cake batter.
3. Sprinkle the sugar on the top of the rhubarb.
4. Pour the heavy cream over the sugar.
5. Bake at 350°F for 50-60 minutes, until cake springs back when lightly touched.
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