My best friend Stacy, has been telling me about this delicious rhubarb cake her Grandma Mauer makes, for the last couple months now. We finally were able to get together, so I decided to grab a couple of bags of rhubarb out of the freezer to defrost, and we make this cake!
This cake is oh so bad for you with a whole pint of whipping cream poured over the top, but the end result is fabulous. I am a huge custard lover, and this cake has a wonderful creamy custard flavor. This is a new favorite right along with the Rhubarb Dump Cake I posted a couple months ago. You and your family will love it, if you are a fan of rhubarb!
Rhubarb Cream Cake
What you need:
1 box yellow cake mix plus the ingredients to make the cake batter listed on the box
4 cups rhubarb
1 cup sugar
1 pint whipping cream
Preheat oven to 350 degrees. Mix yellow cake mix according to package directions and pour into a greased 9x13 glass baking dish.
Sprinkle rhubarb evenly over cake batter, and cover evenly with sugar. Pour the whipping cream over the top. Bake for 1 hour to 1 hour 15 minutes or until top is browned. Cool completely before serving and refrigerate leftovers.
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