The cream and sugar in this recipe sink to the bottom of the cake during baking, forming a delicious custard layer. The cake is equally nice for brunch, a dinner party or a dessert buffet.
A 1-pound bag of frozen sliced rhubarb yields about 4 cups. Thawed rhubarb can be overly soft and juicy, so use rhubarb straight from the freezer. If necessary, pound the bag on the counter to break up any lumps of frozen rhubarb.
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