It never hurts to have an extra recipe or two on hand.

Rhubarb Custard Cake

1 package (18.25 oz) white cake mix

4 cups fresh Rhubarb

1 teaspoon pure vanilla extract

1 cup granulated sugar

1 cup heavy whipping cream

Preheat oven to 350 degrees

Prepare cake mix according to package directions.

Pour batter into a greased 9 x 13 inch baking pan.

Sprinkle with rhubarb; drizzle with vanilla.

Sprinkle evenly with sugar over top.

Slowly pour cream over top of cake.

Bake 40-50 minutes rotate half way through

till golden brown. Cool a few minutes before serving.

Refrigerate left overs.

Enjoy!