It is rhubarb season and we always seem to have an over abundance. But that is okay because my family gobbles up this Rhubarb Custard cake every time I make it. I just took it to our Preacher’s Fellowship and once everyone figured out it was not lemon, 😉 it was a hit! This is a quick and easy dessert to throw together. It just takes awhile to bake, but it is so worth the wait. If you have some rhubarb you need to use up try this rhubarb custard cake recipe. It is so yummy!
- 1 yellow cake mix (mixed according to package instructions)
- 2 cups chopped rhubarb
- 1 cup sugar
- 2 cups heavy whipping cream
- Mix cake according to the instructions. Pour into a greased 9 x 13. Sprinkle chopped rhubarb over top of batter. Evenly sprinkle sugar. Pour cream over the top. Bake at 350 for 45-60 minutes. (The rhubarb, sugar, and cream will cook through the cake mix and make a custard on the bottom of the cake.)
Just a note, I have one of my 9 x 13’s that always bubbles over so you may want to put something to catch the spill over. 🙂 We like this cake warm or cold. I keep it in the fridge if it is around long enough. Enjoy! Think I might try it in the crock pot next time.