Rhubarb Custard Cake

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This recipe is a great way to use a substantial amount of rhubarb.  I made it for my book club when the meeting was at our place and everyone really liked it.  There is one caveat--the recipe uses a cake mix!  I never use store bought cake mixes but did make an exception with this recipe.  You could probably use homemade yellow cake batter, but I caved in and used a cake mix.  The three yellow cake mixes receiving the best reviews were:
King Arthur Flour All-Natural Golden Vanilla Cake Mix - I think this is only available through the King Arthur catalogue

Betty Crocker SuperMoist Golden Vanilla Cake Mix (reviewed well on Good Housekeeping.com; this is the one I used)

Pillsbury Moist Supreme Classic Yellow Cake Mix (reviewed the best on Epicurious)

1 yellow cake mix
5 cups chopped raw rhubarb
1 cup sugar (or a bit less)
1 pint heavy whipping cream (2 cups)
Additional whipping cream for serving

Preheat oven to 350 degrees.  Prepare cake mix according to the directions on the box.  Pour into a 9 x 13" oblong pan, preferably Pyrex.  Cover the batter with the chopped rhubarb and sprinkle with the sugar.  Pour the whipping cream over the ingredients in pan.

Place a pan on the rack under the cake.  The cream in my pan cooked over the top a bit.  Bake at 350 degrees for 50-60 minutes or until cake springs back when touched lightly.  You can also test the cake with a cake tester.  The cream and the rhubarb sink to the bottom forming a custard layer.  Serve the cake in squares with cream whipped with a teaspoon of vanilla.

Store any leftover cake in the refrigerator.

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