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.

Ingredients:

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!