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Rhubarb Custard Cake Recipe

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This recipe for Rhubarb Custard Cake is from Seasoned with LOVE, 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 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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