It is time for the May's Recipe Box Swap! This month's theme is no-theme at all, meaning you get to post any recipe that suits your fancy! This makes it easy for me to choose because I have rhubarb coming up in the garden, which is my favorite and makes such yummy deserts. I recipe I came across a few years ago was Rhubarb Custard Bars. Once I made it I was hooked & it's super easy,which is a bonus.

Rhubarb Custard Cake

Ingredients:

• 1 package (18-1/4 ounces) yellow cake mix
• 4 cups chopped fresh or frozen rhubarb
• 1 cup Granulated Pure Cane Sugar
• 1 cup heavy whipping cream
• Whipped cream and fresh mint, optional

Directions:

Prepare cake batter according to package directions. Pour into a greased 13-in. x 9-in. baking dish. Mix the rhubarb, sugar & cream together and slowly pour over top.
Bake at 350° for 40-45 minutes or until golden brown. Cool for 15 minutes before serving. Garnish with whipped cream or refrigerate till cool and then spread the whip cream over the top. Yield: 12-15 servings.

Homemade Whipped Cream

1/2 pt. whipping cream
3 Tb. sugar
1 tsp vanilla

Whip cream with mixer. Be careful not to over beat or else will get too thick like butter. When it begins to thicken, add sugar and vanilla; stir. Refrigerate.