Our rhubarb has not grown very well this year. I kept holding off cutting it to see if the stalks would grow a little bigger. Now that the weather is getting hot, I decided that I needed to cut the largest ones and leave the rest. This is an easy cake that was originally from "Taste of Home" by Evelyn Gebhardt, and I just love the way it turns out. It uses a cake mix, and if you don't like them, just substitute your favorite yellow/butter or white cake recipe. There is such a great balance between the sweet cake, the tartness of the rhubarb and the creaminess at the bottom.
- 1 yellow cake mix (18 1/4 oz)
- 4 cups chopped fresh or frozen rhubarb
- 1 cup sugar
- 1 cup heavy or whipping cream
- whipped cream and fresh mint (optional) for topping
- Preheat oven to 350 degrees.
- Prepare cake batter according to package directions. Pour into greased 13x9 inch 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.
- Garnish with whipped cream and mint if desired.
- Refrigerate leftovers.
**Alternatively, you can increase the cream to 1 pint (2 cups) and bake it longer, about 1 1/4 hours. Follow the recipe the same as above otherwise. This gives a thicker custard layer. See picture below:
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