A variation of an upside-down cake that is quick and easy to prepare. Be prepared - this moist and delicious rhubarb cake quickly disappears!
- 1 (18.25 ounce) package moist yellow cake mix
- 2 cups diced rhubarb
- 1 ¼ cups white sugar
- ½ pint whipping cream
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare cake mix according to the package directions. Pour batter into prepared pan.
- In a medium bowl, mix together the rhubarb and sugar. Spoon the rhubarb mixture over the cake batter. Drizzle the whipping cream over the top of the rhubarb.
- Bake 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool completely before turning it out onto a serving dish.