Rhubarb Custard Cake a’ la Maria
INGREDIENTS
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A white cake mix; prepared as directions indicate, using 3 whole eggs
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- Divide evenly between two 8” prepared cake pans.
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- It would probably be better to use spring form pans, but I didn’t!
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- Cover the batter in each pan with 1 1/2 cups of chopped rhubarb.
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- Sprinkle 1/2 cup white sugar on top of rhubarb in each pan.
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- Pour 1 cup heavy whipping cream over each pan.
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