Rhubarb Custard Cake

Custard Layer

2 cups chopped rhubarb (2-3 large stalks)
1/2 cup sugar
1 cup whipping cream

Cake Layer-you can use a box yellow cake mix or this recipe

1/4 cup oil
1 egg
2/3 cup milk

2 tsp. vanilla extract

1 1/4  cups  flour

1 1/2 tsp. baking powder

1/2 tsp. salt

3/4 cup sugar

Preheat oven to 350 degrees. Mix rhubarb and 1/2 cup sugar and set to the side. 

Mix the cake according to the box directions or mix wet ingredients (oil, egg, milk, vanilla) together then slowly add in the dry ingredients. Mix well. 

Pour the cake into a greased 9x9 baking dish. 

Sprinkle the rhubarb and any juices over the top. 

Slowly pour the cream over the top. Try not to pour too fast or the cream will start to mix in the cake. You want it to pool on top. 

Bake for 50-60 minutes or until cake is cooked and lightly browned but custard layer (now underneath) is still moist.