Ingredients
Scale
- 1 box yellow cake mix
- Water, eggs, and vegetable oil as required by the cake mix
- 4 cups chopped rhubarb
- 1 1/4 cups granulated sugar
- 1 1/2 cups heavy cream
- Whipped cream or Cool Whip for serving (optional)
Instructions
- Preheat your oven to 350 degrees F.
- Prepare the yellow cake mix according to the package directions. Pour the batter into a greased 9×13 inch baking pan.
- Spread the chopped rhubarb evenly over the batter. Sprinkle the granulated sugar on top.
- Pour the heavy cream evenly over everything.
- Bake at 350 degrees F for 60 to 70 minutes, until the top is golden and the center is set.
- Serve warm topped with whipped cream or Cool Whip. Store any leftovers covered in the refrigerator.
Notes
- Do not stir after adding the rhubarb, sugar, and cream. Layering them separately is what creates the custard effect.
- Fresh or frozen rhubarb both work. If using frozen, thaw and drain it first.
- The cake is done when the top is golden brown and does not jiggle in the center.
- This cake tastes great warm but is also good cold straight from the refrigerator.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 38g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg