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RHUBARB CREAM CAKE

1 pkg. plain white or yellow cake mix
5 c. diced rhubarb
1 c. sugar
2 c. whipping cream (not whipped)

Prepare cake mix as package directs. (I use the Betty Crocker Golden Vanilla). Pour into greased and floured 9 x 13 inch pan. Arrange rhubarb evenly on top of batter. Sprinkle on sugar. Pour whipping cream evenly over entire mixture.

Bake at 350 degrees for 40-45 minutes. A delicious custard forms at the bottom as the cake bakes. Serve as is or with Cool Whip or whipped cream. Store in refrigerator.

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