From Alice Joan Anderson
3 cups fresh or frozen rhubarb
1 cup sugar
1 white cake mix
1 cup heavy cream
Spread rhubarb in bottom of 9 x 13 inch pan.
Sprinkle the sugar over the rhubarb.
Mix white cake mix as directed on the package, using the whole egg, not just the whites.
Pour the cake batter over the rhubarb.
Pour cream over the top. Do not stir the cream in.
Bake at 350 degrees for 55 minutes.
Sometimes a little more cream can be used so that it makes more of a custard on the bottom.
