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Rhubarb Custard Cake




Source of Recipe


garden fresh recipes magazine from "taste of Home"


List of Ingredients




1 pkg. (18-1/4 ounces) yellow cake mix
4 cups chopped fresh or frozen rhubarb
1 cup sugar
1 cup heavy whipping cream
whipped cream and fresh mint, optional

Recipe



Prepare cake batter according to directions on package. Pour into a greased 13x9 inch pan. 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 or until golden brown. Cool for 15 minutes before serbing. Garnish with whipped cream and mint if desired. Refrigerate leftovers.