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Description[]

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

Ingredients[]

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.
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