I didn’t have cream so I substituted evaporated milk. I remember Tim’s daughter making this a few years ago and thinking it was a little runny, so I didn’t put in two full cups of milk.
Tim says this dessert is a yummy combination of cake and rhubarb. Even with the decreased amount of milk, it was still a little runny. Maybe it’s just supposed to be that way? Since this recipe was scribbled on an envelope, it didn’t have any instructions for storage. I think it keeps longer if you store it in the fridge.
Rhubarb Cake
Yellow Cake Mix
4 cups rhubarb, sliced
1 cup sugar
1 pint of cream or half and half
Mix cake mix as directed on the box. Pour in the bottom of a greased 9 x 13 pan. Put rhubarb on top of cake mix. Sprinkle sugar over rhubarb. Pour cream over the top. Bake at 350 for 1 hour.
I am linking this to Tasty Tuesday's, Tempt My Tummy Tuesday's and Tuesday's at the Table.
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