Never heard of it? That's because it was made in the early 90's. My box even says new. That puts it around 1991. Reduced fat is so 20 years ago.
Rhubarb Cream Cake
1-18.5 oz yellow cake mix box (can use white), do not use mix with pudding in it
3-4 cups sliced rhubarb (can use frozen, don't thaw)
1 cup sugar
2 cups heavy whipping cream
Preheat oven to 350.
Grease a 9x13 inch pan. Prepare cake batter as directed on box. Pour into greased pan. Arrange rhubarb on top of cake batter. Sprinkle with sugar. Evenly pour cream on top. Bake for 45 min. A custard will form on top. Serve warm with whipped cream or ice cream. Store in refrigerator.
Can be served as a coffee cake.
Calories per serving: 390
Update: I made this using red velvet cake mix and it was good.