Rhubarb Custard Cake - cooking recipe

Ingredients

1 (18 1/4 ounce) yellow cake mix
1 1/3 cups water, for cake mix
1/2 cup vegetable oil, for cake mix
3 eggs, for cake mix
4 cups rhubarb, chopped
1 cup granulated sugar
1 pint heavy cream

Preparation

Prepare batter for cake mix according to package directions; turn into greased and floured 9 x 13 pan.
Dump the chopped rhubarb on top of the cake batter.
Sprinkle the sugar on the top of the rhubarb.
Pour the heavy cream over the sugar.
Bake at 350\u00b0F for 50-60 minutes, until cake springs back when lightly touched.