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Rhubarb Cream Cake
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1 yellow cake mix
3 c. fresh rhubarb
1 c. sugar
2 c. whipping cream
Prepare cake mix as package directs. Pour into greased and floured 9 x 13 inch pan. Arrange rhubarb evenly on top of cake batter. Sprinkle on sugar. Pour 2 cups cream evenly over mixture. Bake at 350 degrees for 40 to 45 minutes. A delicious custard forms at the bottom as cake bakes. Serve warm. Store in refrigerator. Wheaton
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