Rhubarb Custard Cake Recipe
Start this soon-to-be favorite with a cake mix, add a few simple ingredients, sprinkle with rhubarb and a little sugar, and pour heavy cream over the top. The end result is a yummy moist cake with a layer of custard and plenty of tart-sweet rhubarb. Whipped cream (real of course, none of that disgusting frozen chemical-laden garbage) is a nice topping, or go all out and add a scoop of high-quality ice cream. No matter how it’s served – it’s good warm, cold, or at room temperature - this will become an oft-requested favorite of kids and adults (and even rhubarb haters) alike.
1 18.25 ounce yellow or white cake mix
1 cup water
1/3 cup vegetable oil
4 cups fresh rhubarb, cut into 1/4 - 1/2" pieces
3/4 cup sugar
2 cups heavy whipping cream
- Preheat oven to 350°.
- Spray a 9 x 13" baking dish with Baker's Joy (or equivalent) or grease and flour.
- Place the cake mix, water, eggs, and vegetable oil in a large mixing bowl.
- Turn the mixer on medium and mix for a minute or two.
- Scrape down the sides and let mix until the batter is smooth; pour into the prepared baking dish.
- Sprinkle the rhubarb evenly over the cake batter; sprinkle the sugar over the rhubarb.
- Pour the heavy cream over the sugar.
- Bake 75 to 90 minutes or until the center is set and the cake is golden brown.
- Remove from the oven and let cool at least 15 minutes before serving with sweetened whipped cream (no frozen whipped topping - Yuk!) or vanilla or ginger ice cream.
- This cake is also good at room temperature or cold. Store leftovers in the refrigerator.
Amount Per Serving
Calories 347 Calories from Fat 176
Percent Total Calories From: Fat 51% Protein 2% Carb. 47%
Nutrient Amount per Serving
Total Fat 20 g
Saturated Fat 8 g
Cholesterol 81 mg
Sodium 227 mg
Total Carbohydrate 41 g
Dietary Fiber 0 g
Sugars 27 g
Protein 2 g
Vitamin A 11% Vitamin C 3% Calcium 0% Iron 1%
Editor's Picks Articles
Top Ten Articles
Content copyright © 2023 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.