"I'm not a glutton - I'm an explorer of food."
- Erma Bombeck

Tuesday, April 29, 2008

Rhubarb Cream Cake

Now that rhubarb season is here, I think it's time to highlight this amazing fruit. Or is it a vegetable? Whatever it is, it's delicious! This dessert is amazing. It seems to do a total inside-out magic trick in the oven. The cream that you pour over the top of the cake mix sinks to the bottom and creates this yummy, sweet custard-like stuff. And substituting fresh peaches for the rhubarb? Well, you'll think you've died and gone to heaven!

1 white or yellow cake mix
3 C. rhubarb, chopped
1 C. sugar
2 C. whipping cream

Prepare cake as directed and pour into greased 9x13 glass pan. Arrange rhubarb evenly on top, then sprinkle with sugar. Pour cream over all and bake at 325° for 45-60 minutes, or until cake tests done. Serve warm.