Mix together eggs, cake mix, oil, and milk; pour into a 9-x13-inch greased pan. In a separate bowl, mix together rhubarb and sugar. Top the cake mixture with the rhubarb/sugar mixture evenly. Do not stir in. Pour all of the whipping cream on top. This will look very “soupy.” Bake at 350 degrees for 1 hour; DO NOT UNDERBAKE. (I have found adding an additional 10 minutes to the cooking time is what I have to do, because it doesn’t look quite as set as it should be. However, if it is browning, tent it with foil so that the top doesn't get dried out.) Let set 10 minutes prior to serving. You can top with Cool Whip. Refrigerate after serving. Serves many.