Why oh why did I wait so long to make this cake?
Just smack me!
This cake is out of this world fantabulous!!
I found this recipe on Pinterest (of course!) and instantly knew that I had to make it. I love anything with rhubarb.
The inspiration for this recipe came from Hot Eats and Cool Reads. I made some changes, of course, to suit my tastes, but you can use either recipe. I'm sure Hot Eats and Cool Reads is just as good.
If you notice, all the fruit and cream that was put on top of the cake batter ends up on the bottom. How cool is that?
This cake will for sure be made every rhubarb season (even though I'm a little off right now).
Rhubarb Tart Cherry Cream Cake
1 box vanilla cake mix, and ingredients according to box directions
1 tsp vanilla
4 c. rhubarb
1 c. frozen tart cherries
1/2 c. sugar
1 pint whipping cream
Preheat oven to 350 degrees F.
Mix cake mix according to package directions and add 1 tsp vanilla.
Pour batter into greased 9x13 baking pan.
Sprinkle rhubarb and cherries over the batter. Sprinkle 1/2 c. sugar evenly over fruit, and pour whipping cream over the top of the batter and fruit. Bake for 50 - 60 minutes or until top is browned and sides are pulling away from pan. Cool completely before serving. Refrigerate the leftovers.
This recipe is linked to: