Rhubarb Custard Cake
A layer of creamy tangy sweet custard forms the base of this easy to make Rhubarb Custard Cake. Author: NeighborFood Recipe Type: Cake, Cupcakes & Frosting Total Time: PT1H
Prep time:
Cook time:
Serving size: 12
Calories per serving: 60
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 60
4 cups chopped rhubarb
1 cup granulated sugar
1 package yellow cake mix + Ingredients for making the cake mix
2 cups heavy whipping cream
Directions:
Preheat the oven to 350 degrees. Grease and lightly flour a 9 x 13 inch cake pan.
Place the rhubarb in a bowl and sprinkle sugar over top. Allow to sit while you prepare the other ingredients. Prepare the cake mix according to package instructions then pour the batter into the prepared pan. Toss together the rhubarb and sugar then sprinkle evenly on top. Pour the cream over the entire top.
Place the cake in the oven and bake for 45 minutes to 1 hour, or until top is set and a toothpick comes out clean (the bottom third of the cake will still be wet so don't base the toothpick test on that portion). Serve the cake warm (it will be messy!), or chill for a few hours or overnight to have neater slices.
Source: neighborfoodblog.com
Place the rhubarb in a bowl and sprinkle sugar over top. Allow to sit while you prepare the other ingredients. Prepare the cake mix according to package instructions then pour the batter into the prepared pan. Toss together the rhubarb and sugar then sprinkle evenly on top. Pour the cream over the entire top.
Place the cake in the oven and bake for 45 minutes to 1 hour, or until top is set and a toothpick comes out clean (the bottom third of the cake will still be wet so don't base the toothpick test on that portion). Serve the cake warm (it will be messy!), or chill for a few hours or overnight to have neater slices.
Source: neighborfoodblog.com