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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Rhubarb Brunch Cake Recipe

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This recipe for Rhubarb Brunch Cake is from Two Best Friends' Family Favorites and More, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. (18.25 oz.) yellow cake mix
1 cup water
1/3 cup oil
3 large eggs
4 cups sliced fresh or frozen rhubarb (do not thaw)
1 cup sugar
2 cups heavy cream
Directions:
Directions:
Combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at high speed. Pour into a greased and floured 13 x 9 inch baking pan. Top batter evenly with rhubarb. Sprinkle with sugar. Pour cream over top. Bake at 350ºF for 75 to 90 minutes or until toothpick inserted near center comes out clean. Cool 30 minutes before serving. Store in refrigerator. Note: The rhubarb, cream and sugar in this recipe sink to the bottom of the cake during baking, forming a custard layer.

 

 

 

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