Rhubarb Cream Cake

I had this at Bunco the other night, and it was SO YUMMY! I had to make it for myself ASAP, but used the excuse of my mom's bday. :) When you say rhubarb, most people cringe at the thought of sourness in a cake. But you'll be surprised just how delicious it is, and how it really doesn't taste like rhubarb. (which I guess kinda defeats it's purpose... but oh well.) You have to try it.


1 (18 oz.) pkg. yellow cake mix
4 c. rhubarb, diced
1 c. sugar
2 c. whipping cream

Prepare cake mix as the package directs. Pour into greased and bottom floured 9 x 13 inch cake pan. Spread the rhubarb evenly on top of the cake batter. Sprinkle the sugar over the rhubarb. Pour 2 cups whipping cream evenly over entire mixture.

Bake at 350 degrees for about 45 minutes. Serve warm. You may add whipping cream on top, but I don't think that it needs it! Store in refrigerator, if there's any left to store. Enjoy!


Reena Bostock said...

Love, Love, LOVE it!!! I'll have to try and do one this weekend!

KelliD said...

You are so awesome!! Did you make another cake or did you take pictures the first time you made it??

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