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Rhubarb Cake
1 yellow cake mix with pudding
1 C. water
1/3 C. oil
3 eggs
4 C. sliced fresh or frozen rhubarb
1 C. sugar
1 pint (2 C.) whipping cream
Heat oven to 350�F. Grease and flour 13 x 9 inch pan.
In a large bowl, combine cake mix, water, oil and eggs. Beat at low
speed until moistened. Beat for 2 minutes at high speed. Pour into
prepared pan.
Top batter evenly with rhubarb. Sprinkle with sugar. Pour cream over
top.
Bake at 350�F. for 1 1/4 to 1 1/2 hours, or until a toothpick
inserted into center comes out clean. Cool for 30 minutes before
serving. Store in refrigerator.
12 servings. |
