Rhubarb Custard Cake - cooking recipe

Ingredients

1 box yellow cake mix
4 c. fresh or frozen rhubarb, chopped
1 c. sugar
1 c. whipping cream

Preparation

Prepare cake according to directions.
Pour into a greased 9 x 13 inch pan.
Sprinkle with rhubarb and sugar.
Slowly pour cream over top.
Bake at 350\u00b0 for 40 to 45 minutes or until golden brown. Refrigerate leftovers.
Great served with whipped cream.