Ingredients:
1 package yellow pudding-in-the-mix cake mix
3 cups raw rhubarb finely chopped (can use raspberries instead)
1 cup sugar
2 cups heavy cream
Preparation:
Mix cake according to directions. Pour into an ungreased 9 x 13 pan. Toss rhubarb and sugar together and stir well. Spoon the mixture evenly over the cake. Pour heavy cream over the top. Bake for 1 hour at 350 °F; cool for one hour before serving. Serve upside down with whipped cream. Store in refrigerator.