Wednesday, May 6, 2009


I'm so not a rhubarb fan, but a few weeks ago, at Doug's Mom's birthday party, I tried my sister-in-law, Jill's cake not knowing what I was tasting. OH MY HECK! It was out of this world delish! Everyone was ranting and raving over it and the pan, literally, was licked clean! I couldn't wait to come home and try it myself. Note...A nummy custard will form at the bottom of the pan as cake bakes. It's so simple, so nummy! You'd never know that rhubarb was the fruit in it!

1 (18 oz.) pkg. yellow cake mix

4 c. rhubarb, diced

1 c. sugar

2 c. whipping cream

Prepare cake mix as the package directs. Pour into greased and bottom floured 9 x 13 inch cake pan. Spread the rhubarb evenly on top of the cake batter. Sprinkle the sugar over the rhubarb. Pour 2 cups whipping cream evenly over entire mixture. Bake at 350 degrees for about 45 minutes.Serve warm. You may add whipping cream on top, but I don't think that it needs it! Store in refrigerator, if there's any left to store. Enjoy!

This is my first time joining in on the fun at Designs by Gollum, Foodie Friday! Check it out for more great cake recipes!


Nicole said...

Oh My God!!! Just what I need! I love rhubarb and we have plenty of it in our garden. Last year I made a sour cream cake with our rhubarb but I didn't care for it but this recipe, oh my!!! It's perfect!

Susan @ A Southern Daydreamer said...

Happy Foodie Friday! Have a great Mother's Day ~ Susan

Gollum said...

Welcome to Foodie Friday! And what a delicious recipe! I can't believe I'm this old and have never cooked with rhubarb--but after your pictures, that's going to change. I need to plant some in our garden. Thank you SO much for joining us at the potluck. Next week is foodie trainwrecks--but that is an optional theme (Foodie Friday has no rules at all, except to enjoy yourself and to find new recipes). So please post anything that tickles your fancy! Hope you have a wonderful weekend.

Thoughtfully blended hearts said...

I've never used rhubarb but have always been curious about it. This recipe sounds like where I can start...thanks for sharing