Rhubarb Custard Cake

By GmaJan12

Ingredients

• 1 package (18-1/4 ounces) yellow cake mix
• 4 cups chopped fresh or frozen rhubarb
• 1 cup sugar
• 1 cup heavy whipping cream
• Whipped cream and fresh mint, optional

Details

Servings 12

Preparation

Step 1

Prepare cake batter according to package directions. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top.

Bake at 350° for 40-45 minutes or until golden brown. Cool for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers.

Yield: 12-15 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.