(by Becky Lynn Mohr - friend)
1 box Duncan Hines yellow cake mix
3 cups bite sized rhubarb pieces
1 cup white sugar
1 cup cream
1 - 8oz. Cool Whip (thawed)
Prepare cake mix according to box directions--pour batter into a greased 9 x 13 cake pan. Spread the rhubarb pieces evenly over the top of the batter. In a bowl add cream and white sugar--stir to mix. Pour the cream mixture evenly over the rhubarb. Bake at 350 degrees for 35-40 minutes. Cool completely. When serving, serve each piece upside down and top each piece with Cool Whip.
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