Rhubarb Cake

By Karen Egan

 

I made this cake last night at 8pm and we finished it at supper tonight.  My kids are home visiting and it was a big hit.

It is so easy.

 

yellow cake mix (plus ingredients as listed on box)

4 cups (1 litre) chopped rhubarb

1 cup (250ml) sugar

2 – 1 pint cartons (2 cups-500 ml) whipping cream

 

Pre-heat oven to 350 F

 

Make cake mix according to directions and pour into a 13 x 19 pan.

Cover the cake batter with the chopped rhubarb

Sprinkle the sugar over the rhubarb

Pour 1 pint of whipping cream over sugar/rhubarb/cake.

 

Bake 1 hour or longer so center is cooked.

 

Whip up the other pint of whipping cream and serve with cake...warm or cold.

 

Deeeelicious!