So Kris and I had some of the neighbors over for sweets and drinks. I had some rhubarb in the freezer (picked from my Moms garden last summer) so decided to make a rhubarb cake. To make this super easy, I used Betty Crocker Gluten Free yellow cake mix for the cake base.
Not too many ingredients in this one. Simply prepare the cake mix as directed on the box. Pour into a pan, I used a 9 inch spring form. Next top with about 3 cups of the rhubarb, thawed. Sprinkle 3/4 cup of sugar over the rhubarb. Finally pour 1 cup of heavy cream over everything. Bake at 325 until golden brown.
Remove from oven and let cool on a wire rack. Now just flip over onto a cake plate and you are ready to go! I served this with homemade whipped cream and it was a big hit. Enjoy!
- 1 box gluten free yellow cake mix
- 3 cups fresh rhubarb, diced
- 3/4 cups sugar
- 1 cup heavy cream
Prepare cake as directed on box. Pour into a 9 inch spring form pan. Butter the bottom of the pan only. Top the cake mixture with the rhubarb. Sprinkle the sugar over the rhubarb then top with the heavy cream. Bake in a preheated 325 degree oven until golden brown and cake is set.