Rhubarb Custard Cake
1 pkg. (18 1/4 oz.) yellow cake mix 4 cups chopped fresh or frozen rhubarb 1 cup sugar 1 cup whipping cream
Prepare cake batter according to package directions. Pour into a greased 13-in.x9-in. x2-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. Bake at 350 degrees for 40-45 minutes or until golden brown. Cool for 15 minutes before serving. Refrigerate leftovers. Yield: 12-15 servings.