Rhubarb Custard Cake

Description
Makes 1-18 (depending on how you cut it!!) dee-vine servings.

Ingredients

 * two-layer yellow cake mix
 * 4 cups chopped rhubarb
 * 1 cup granulated sugar
 * 1 pint whipping cream (2 cups)

Directions

 * 1) Prepare batter for cake mix according to package directions; turn into greased and floured 9x13" pan.
 * 2) Dump the chopped rhubarb on top of the cake batter.
 * 3) Sprinkle the sugar on top of the rhubarb.
 * 4) Pour the whipping cream (unwhipped) over the sugar.
 * 5) Bake at 350°F for 50–60 minutes, until cake springs back when lightly touched.
 * 6) Cream, sugar, and rhubarb sink to bottom, forming a custard layer.