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Rhubarb Custard Cake Recipe

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

Contributor:  
Contributor:  
Kathy Fleming
Added: Sunday, October 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 package yellow cake mix
4 cups fresh or frozen rhubarb
1 cup sugar
1 cup whipping cream
Whipped cream and fresh mint, optional

Directions:
Directions:
Prepare cake batter according to package directions. Pour into a greased 13 in x 9 in x 2 in baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. Bake at 350 degrees for 40-45 minutes or untio golden brown. Cool for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers.

Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
You can use 3-4 cups peaches no sugar. Same directions.

 

 

 

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