A delightful twist on the classic rhubarb custard cake, combining tangy rhubarb with a creamy custard layer and a soft cake base.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated before baking for even cooking.
Prepare the yellow cake mix according to the package instructions.
Use room temperature ingredients for a smoother batter.
Pour the prepared cake batter into a greased 9x13-inch baking pan.
Tap the pan gently on the counter to remove air bubbles.
In a bowl, combine the chopped rhubarb, sugar, and cinnamon.
Mix thoroughly to ensure the rhubarb is evenly coated.
Evenly distribute the rhubarb mixture over the cake batter.
Spread the rhubarb mixture gently to avoid sinking into the batter.
Pour the heavy whipping cream over the entire mixture in the pan.
Pour slowly to ensure even distribution.
Bake in the preheated oven for about 1 hour, or until the cake is set and golden on top.
Check the cake with a toothpick; it should come out clean from the cake layer.
Let the cake cool slightly before serving.
Serve warm for a comforting dessert or chilled for a refreshing treat.
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