This is one of those desserts that produce "OMG's" of surprised pleasure at the first amazing bite.
I admit to green-eyed envy of those with prolific rhubarb patches that produce all summer long. Mine is struggling along. A friend gave me a big bag of 'barb the other night, along with a cake recipe that is incredibly smooth and rich and wonderful....not to mention simple.
The sugar and cream soak thorough the cake and along with the rhubarb, end up on the bottom, forming a firm, silky vanilla custard that's infused throughout. Since I'm not a 'warm' dessert person (exception: hot fudge sundaes, of course) I thought it was good when it was still a little warm..... but once chilled, it's exceptional.
Heat oven to 350, grease and flour a 9x13 pan. Make a yellow cake mix as directed, using a 'pudding added' mix if available. Pour batter into the pan. Top with 4 c chopped rhubarb. ( use still-frozen if fresh is out of season). Over that, evenly sprinkle 1 c. sugar, and then over that, evenly pour 2 c. heavy ( whipping ) cream, unwhipped. Bake for 50-60 minutes before cooling and then refrigerating til nice and cold. It's sliceable and memorable. Thanks, Dianna, for sharing your 'barb and your recipe.
