Rhubarb Brunch Cake

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  • 1 box yellow cake mix
  • 1 C water
  • ⅓ C oil
  • 3 eggs
  • 4 C rhubarb, cubed small
  • 1 C Pioneer® Sugar
  • 2 C whipping cream, un-whipped


  1. Preheat oven to 350° F. Grease and flour 9 x 13-inch cake pan; set aside.
  2. In mixing bowl combine the cake mix, water, oil and eggs. Mix well and pour into prepared pan.
  3. Sprinkle rhubarb and Pioneer® Sugar on top of the cake mix. Pour whipping cream over all.
  4. Bake for 1 hour or until cake tests done. Serve warm and refrigerate leftovers.

Cook's Note

Rhubarb and custard are on the bottom while the cake is on the top.
Rhubarb Brunch Cake
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