"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Rhubarb Custard Cake, by Myrtle Hartfiel, is from Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Mix rhubarb with sugar and set aside. Prepare cake mix as directed on box. Pour into a 9 x 13 pan. Sprinkle rhubarb mixture over the top of cake batter. Pour whipping cream over the top. Bake at 350 for 1 hour.
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