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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Rhubarb Custard Cake Recipe

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This recipe for Rhubarb Custard Cake is from The Blackford Family Cookbook, 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 lemon cake mix
3 to 4 c. cut up rhubarb
1 c. sugar
2 c. whipping cream or half & half
Whipped cream for topping
Directions:
Directions:
Spray 9 x 13 pan with Pam, dust with flour

Mix cake according to directions, pour into prepared pan. Spread rhubarb over batter. Sprinkle with sugar. Cover with half & half. Bake at 350º for 45 to 60 minutes. Fruit and custard sink to bottom. Cool completely. Cut into squares. Serve topped with whipped cream or ice cream.
Personal Notes:
Personal Notes:
From Joanne Fluke book. We used half & half in the recipe. We thought it was good warm, at room temp or chilled.

 

 

 

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