This cake is light, moist & delicate with a custard bottom & occasional sugar crunch. Not too sweet or rich but similar to an upside down cake. This recipe gets five stars from me because it’s easy to make & oh so delicious!
I put double the rhubarb in it because I LOVE rhubarb but if you follow the recipe there will be little more than a hint of flavor. So if you don’t really like strong rhubarb flavor follow the recipe. I also put 2 tsp cinnamon instead of 1tsp because I added more rhubarb. I serve it warm with vanilla ice cream, a dollop of heavy whipping cream & a light sprinkle of cinnamon on top. You can substitute other fruits such as fresh fruit/berry’s or canned pie filling if you don’t like rhubarb. Bon Appétit :)!
Rhubarb Cream Cake
1 white cake mix
4c Rhubarb (Frozen & thawed or fresh – chopped up)
1c sugar
2c half & half
1 tsp cinnamon
Prepare cake mix as box directs (don’t worry about omitting egg yolks). Pour into greased 9×13 pan. Evenly Add the chopped rhubarb on top of the cake batter. Evenly pour sugar over batter & rhubarb. Pour half & half on top of batter sugar & rhubarb. Sprinkle on cinnamon. Bake °350 for 40-45 minutes. If you’re using a glass pan bake it on °330 for about an hour. I decrease the heat to °300 the last 20 minutes because I have a hot oven. A custard will form on the bottom of the pan. Let set up & cool before serving. I like to serve it with heavy whipping cream & or vanilla ice cream with a light sprinkle of cinnamon on top for garnish. Store the leftover cake in the fridge.
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