Rhubarb Custard Cake

“Quick and easy, good for the frozen rhubarb you have left from summer.”
READY IN:
1hr 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 4 cups rhubarb, chopped
  • 1 34 cups sugar
  • 18 14 ounces yellow cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 1 pint whipping cream
  • 1 teaspoon cinnamon (optional)

Directions

  1. Combine chopped rhubarb and sugar, (if using cinnamon mix it with sugar, then mix with rhubarb.
  2. Set aside.
  3. Prepare yellow cake mix according to package directions.
  4. Pour batter in 9 x 13-inch pan.
  5. Sprinkle rhubarb mixture on top.
  6. Pour 1 pint of whipping cream over all and sprinkle with cinnamon, if desired.
  7. Bake at 350° about 1 hour.
  8. Cake will rise to top and sauce will form on the bottom.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: