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Hot Eats and Cool Reads: Rhubarb Cream Cake Recipe Jun 12, 2012

Rhubarb Cream Cake Recipe
 My best friend Stacy, has been telling me about this delicious rhubarb cake her Grandma Maurer makes, for the last couple months now.

We finally were able to get together, so I decided to grab a couple of bags of rhubarb out of the freezer to defrost, and we make this cake!

This cake is oh so bad for you with a whole pint of whipping cream poured over the top, but the end result is fabulous.

I am a huge custard lover, and this cake has a wonderful creamy custard flavor. This is a new favorite right along with the Rhubarb Dump Cake I posted a couple months ago.

You and your family will love it, if you are a fan of rhubarb!

Rhubarb Cream Cake

Preheat oven to 350 degrees. Mix yellow cake mix according to package directions and pour into a greased 9x13 glass baking dish.

Sprinkle rhubarb evenly over cake batter, and cover evenly with sugar.

Pour the whipping cream over the top.

Bake for 1 hour to 1 hour 15 minutes or until top is browned. Cool completely before serving and refrigerate leftovers. 

Items you may need:

