Rhubarb Upside-Down Cake - cooking recipe

Ingredients

1 pkg. yellow pudding-in-the-mix cake mix
5 c. raw rhubarb, finely chopped
2 c. sugar
2 c. heavy cream
additional whipped cream for garnish

Preparation

Make cake per directions on box.
Pour into an ungreased 9 x 13-inch pan.
Toss rhubarb and sugar together and stir well.
Spoon mixture evenly over cake.
Shake pan from side to side until it settles.
Pour heavy cream over top and shake again until it settles.
Bake 1 hour at 350\u00b0.
Cool 1 hour before serving.
Serve upside down, topped with a dollop of whipped cream.
Makes 12 servings.