 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
This recipe is from Tracie Skaurud. She says she freezes the rhubarb all year long to make this anytime. Ingredients:
1 package white cake mix or 1 package yellow cake mix |
oil, for cake mix |
water, for cake mix |
egg, for cake mix |
3 -4 cups rhubarb |
1 cup sugar (or more to taste) |
2 cups whipping cream |
Directions:
1. Mix cake to box directions.
2. Pour into a 9x13 pan, greased.
3. Cut rhubarb into small pieces and spread over cake mix.
4. Pour sugar and cream evenly over top.
5. Bake according to cake box, dont over bake!
6. The rhubarb and cream mixture will sink to the bottom while baking.
|
|