Rhubarb Custard Cake

Yield: 12 to 15 servings

Ingredients

• 1 (18.25 ounce) box yellow cake mix*
• 4 cups chopped fresh or frozen rhubarb
• 1 cup granulated sugar
• 1 cup whipping cream
• Whipped cream and fresh mint (optional)

Instructions

1. Heat oven to 350 degrees F.
2. Prepare cake batter according to directions on box.
3. Pour into a greased 13 x 9-inch baking dish.
4. Sprinkle with rhubarb and sugar.
5. Slowly pour cream over top.
6. Bake for 40 to 45 minutes or until golden brown.
7. Cool for 15 minutes before serving.
8. Garnish with whipped cream and mint, if desired.
9. Refrigerate leftovers.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.