Categories: Cake
Ingredients
- 1 package (1 lb., 2.25 oz.) lemon cake mix
- 3 to 4 cups peeled cut-up rhubarb***
- 1 cup white (granulated) sugar
- 2 cups whipping cream or Half 'n Half (I use Half 'n Half)
- Sweetened whipped cream for a topping
- ***Note: You can use frozen rhubarb. Just thaw it first and pat it dry with paper towels.
Directions
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Preheat oven to 350 degrees F., rack in the center position.
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Prepare the inside of a 9-inch by 13-inch cake pan by spraying the bottom and sides with nonstick cooking spray and then dusting it with flour. Shake off excess flour.
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Mix the cake according to the package directions.
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Pour the batter into the pan you prepared.
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Spread out the rhubarb on top of the batter.
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Sprinkle the top of the fruit with the sugar.
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Cover the sugar with the cream or Half ’n Half.
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Bake at 350 degrees F. for 45 to 60 minutes.
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This cake won’t “set up” exactly like a regular cake—the fruit and custard will sink to the bottom and have the consistency of a thick pudding, or a trifle. The top half of the cake will be like a regular cake.
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Cool the cake completely in the pan. Cut it into squares, put them in wide dessert bowls, and top each serving with a generous dollop of sweetened whipped cream, or ice cream.
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This pudding cake is good served warm, room temperature, or chilled.