Strawberry-Rhubarb Custard Coffee Cake

1 (18.25 ounce) box yellow cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
2 cups sliced fresh or frozen rhubarb (thawed and well drained) *
2 cups sliced strawberries
1 cup granulated sugar
2 cups heavy whipping cream

Heat oven to 350 degrees F. Grease bottom and sides of a 13 x 9-inch baking pan with shortening, then dust lightly with flour

Make cake mix as directed on package, using water, oil and eggs. Pour into pan. Top with rhubarb and strawberries; sprinkle with sugar. Pour whipping cream over top of mixture.

Bake 1 hour to 1 hour 15 minutes or until a wooden pick inserted in center comes out clean. Cool 30 minutes on wire rack. Refrigerate 1 hour. Serve slightly warm or cool. Store covered in refrigerator.

High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package for 13 x 9 x 2-inch rectangle. Bake at 350 degrees F for 1 hour 5 minutes to 1 hour 20 minutes.

1 Serving: Calories 345 (Calories from Fat 160); Fat 18 g (Saturated 8 g); Cholesterol 75mg; Sodium 240 mg; Carbohydrate 44g (Dietary Fiber 1 g); Protein 3 g

% Daily Value: Vitamin A 8%; Vitamin C 10%; Calcium 12%; Iron 14%

NOTE: If using thawed frozen rhubarb, drain it on paper towels and pat dry with more paper towels, so the custard layer doesn't get too runny.