Thursday, May 29, 2008

Rhubarb Cream Cake

RoseBros. Rhubarb Cream Cake

1 box white cake mix
4 cups rhubarb stalks, chopped
1 c. sugar
2 c. heavy cream

Make white cake following directions on box, except use whole eggs instead of egg whites. Pour into greased and floured pan. Layer rhubarb over cake. Sprinkle sugar over rhubarb. Pour heavy cream over rhubarb. Bake for 50 – 60 minutes. The rhubarb will sink to the bottom and a “custard” will be formed.
Bake until toothpick inserted in center comes out almost clean (it is ok if there is some rhubarb cream on it, just no cake batter).
Store left over cake in refrigerator.

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