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Rhubarb Custard Cake Recipe

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

Contributor:  
Contributor:  
Elaine Dack
Added: Saturday, February 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. white cake mix
1 t. almond extract
4 c. fresh rhubarb
1 c. sugar
1 c. whipping cream
1 c. half-and-half

Directions:
Directions:
Prepare cake batter according to package directions, and add 1 tsp. almond extract to the batter. Pour into a 9x13" baking pan. Cover batter with rhubarb. Sprinkle rhubarb with sugar. Pour whipping cream and half-and-half over ingredients in pan.
Bake at 350 degrees for 50 to 60 minutes, or until cake springs back when lightly touched.
Cream and rhubarb sink to the bottom, forming a lush custard layer. Serve with whipped cream topping (I use Cool Whip). Store any leftovers in refrigerator.

Number Of Servings:
Number Of Servings:
15 to 18
Personal Notes:
Personal Notes:
The recipe calls for 2 cups of whipping cream to form the custard, but I found that 1 cup of whipping cream, and 1 cup of half-and-half tastes just as good; infact, I have used 1 cup fat free half and half and it tastes good. May not be as rich but is good with fewer calories and fat. It's your choice.

 

 

 

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