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Prep 20min
Total1hr50min
Ingredients7
Servings12
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Ingredients
1
pkg. yellow cake mix
1
cup water
1/3
cup oil
3
eggs
4
cups sliced fresh or frozen rhubarb (do not thaw)
1
cup sugar
1
pint (2 cups) whipping cream
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Steps
1
Heat oven to 350°F. Grease and flour 13x9-inch pan. In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at high speed. Pour into greased and floured pan.
2
Top batter evenly with rhubarb. Sprinkle with sugar. Pour cream over top.
3
Bake at 350°F. for 1 1/4 to 1 1/2 hours or until toothpick inserted in center comes out clean. Cool 30 minutes before serving. Store in refrigerator.
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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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