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Rhubarb Custard Cake Recipe

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This recipe for Rhubarb Custard Cake, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Battles
Added: Sunday, June 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 box white cake (any brand that requires oil)
1/4 t nutmeg
3 c finely diced rhubarb
1 1/2 c sugar
1 pt whipping cream

Directions:
Directions:
Preheat oven to cake mix instructions.
Cut rhubarb and set aside
Prepare cake per mix directions. Add nutmeg to batter. Pour into a greased and floured 11x15 pan. (9x13 doesn't work unless it is extra deep)
Toss sugar and rhubarb together to coat rhubarb. Sprinkle over cake mix. Drizzle the pint of cream over the cake so it doesn't mix with the batter.
Bake about 35 minute or until the top of the cake turns golden brown and starts to pull away from the sides of the pan. A tooth pick should come out clean.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This recipe is from Mary Byun. (Kerry's sister) It is very moist the cream forms a custard under the cake.

 

 

 

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