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Rhubarb Cream Cake
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1 pkg. white cake mix
3 c. fresh or frozen rhubarb
1 c. sugar
2 c. whipping cream
Prepare cake mix as on box and pour into greased bottom only of a 9 x 13 inch pan. Do not bake. Put rhubarb on batter then sprinkle the sugar on rhubarb. Pour whipping cream over this. Bake at 350 degrees for 40 to 50 minutes, a custard forms in the bottom of the pan. Store in refrigerator. Browns Valley
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