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%
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