This cake is from my mom's friend Judy who is pretty much the best cook (after my mom of course). It's ridiculously easy and has been nicknamed 'crack cake' by friends of mine because once you start eating it, you cannot stop and always need more, more, more. Just like crack. So I hear, at least...4 c. rhubarb (if frozen, thawed, I've used fresh when in season and it's great)
1 c. heavy cream
1 c. sugar
1 box of yellow cake mix
Mix the yellow cake mix according to the instructions. Spread in a greased 13x9 inch glass baking dish. Sprinkle the rhubarb over the cake batter. Then sprinkle the sugar over the rhubarb. Finally, pour the cream over the top evenly. Bake at 350 for 40-50 minutes until brown on top. Let it cool for a bit and then eat till you're sick.
What ends up happening is everything sinks to the bottom and forms this kind of rhubarb custard with a layer of yellow cake on top.
