Creamy Rhubarb Cake

Serves 12

A sweet custard treat with a crumbly topping.


4 cups chopped frozen rhubarb
3 eggs
1 white cake mix
1/2 cup butter
1 teaspoon vanilla
1 1/2 cups buttermilk
1/2 cup sugar
2 cups heavy cream
For Crumbly Topping:
2 tablespoons butter
2 tablespoons flour
1/2 cup packed brown sugar
1 teaspoon cinnamon


  1. Preheat oven to 350° F. Grease a medium pan with cooking spray.
  2. Beat together the cake mix, soft butter, eggs, vanilla, and sour cream or buttermilk using an electric mixer in a mixing bowl. Pour into greased pan. Top evenly with chopped rhubarb. Sprinkle 1/2 cup of sugar over top. Drizzle heavy cream over entire top.
  3. To make crumbly topping, use a blender to combine butter, flour, brown sugar and cinnamon in a mixing bowl. Blend until crumbly. Sprinkle evenly over top.
  4. Place pan in oven and bake for 45 minutes. Remove from oven, allow to cool. Once cool to the touch, place in the refrigerator to cool completely before cutting and serving.