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"Hunger is the best sauce in the world."--Cervantes

RHUBARB CUSTARD CAKE Recipe

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This recipe for RHUBARB CUSTARD CAKE is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package yellow cake mix (regular size)
4 cups chopped fresh or frozen rhubarb
1 cup sugar
1 cup heavy 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. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top.
Bake at 350° for 40-45 minutes or until 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 servings
Preparation Time:
Preparation Time:
TOTAL TIME: Prep: 10 min. Bake: 40 min. + cooling
Personal Notes:
Personal Notes:
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

 

 

 

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