1 pkg. yellow cake mix
1 c. sugar
1 c. cream or 1 pt. whip cream and whip extra c. for topping

Slice rhubarb to cover cake, 9 x 13 pan, into 1 inch pieces, about 3-4 cups. Mix cake according to direction on package and place into 9 x 13 inch pan, greased.

Mix cream (1 cup) and sugar into rhubarb. Spoon this over cake mix. Bake as directed on cake mix except you have to keep testing - will take longer to bake. When done, rhubarb will be on bottom of the pan. Loosen cake around sides. Tap on side of pan, place cookie sheet on top and turn over. While hot from oven, again tap on pan so sticking cake will fall on to cookie sheet. Serve with whip cream.