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Rhubarb Cream Cake
Serves 12
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Ingredients:
| 1 yellow or white cake mix |
| 1/2 cup butter, softened |
| 3 eggs |
| 1 1/2 cups sour cream or buttermilk |
| 1 teaspoon vanilla |
| 4 cups chopped fresh or frozen rhubarb |
| 1/2 cup granulated white sugar |
| 2 cups heavy cream |
| Topping: |
| 1/2 cup packed brown sugar |
| 2 tablespoons all-purpose flour |
| 1 teaspoon cinnamon |
| 2 tablespoons butter, softened |
Directions:
- Preheat oven to 350 degrees F.
- In a medium bowl, using an electric mixer, beat together the cake mix, soft butter, eggs, vanilla, and sour cream or buttermilk. Pour into greased 9x13-inch pan. Top evenly with chopped rhubarb; sprinkle 1/2 cup granulated sugar over top. Drizzle heavy cream all over the top.
- Topping: Mix all ingredients together with fork or pastry blender until crumbly. Sprinkle evenly over top.
- Bake 45 minutes or until toothpick or cake tester comes out clean when inserted in middle of cake. Custard will form at bottom of pan. Cool completely before cutting and serving. Top with whipped cream. Store covered in fridge.
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