Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This makes a creamy sweet/tart custard on the bottom with cake on top. Please eat this cake within a day or two. Enjoy!

Ingredients Nutrition

Directions

  1. Prepare cake mix according to package directions.
  2. Pour cake into a greased 9x13 inch cake pan.
  3. Sprinkle rhubarb evenly over top.
  4. Sprinkle sugar evenly over rhubarb.
  5. Pour cream over sugar.
  6. Bake at 350°F for 50-60 minutes, until center of cake springs back when lightly touched.
  7. **Cream, sugar, and rhubarb sink to the bottom to form custard layer**.

Reviews

(5)
Most Helpful

This is excellent, and It can be halved by using a 1 layer cake mix, 2 cups rhubarb 1/2 cup sugar and 1/2 cup cream. I prefer the cake cooled and chilled.

Lezlie May 30, 2008

Oh, wow, this is so-o-o-o good! And it is easy to make also, a double advantage. This recipe is essentially the same as the other rhubarb custard cake recipe in RecipeZaar but this one uses less sugar and cream. Thanks for sharing.

Chris Reynolds September 29, 2007

I substituted brown sugar for white as I thought an amber colour would be more appealing. Also, I added a tsp. of cinnamon to the cake mix to kick up the flavour a notch. If you are wondering whether you can sub frozen rhubarb for fresh, absolutely. I did it successfully but stirring the sugar into the rhubarb then sprinkling the whole mixture on the cake. When I poured on the cream, I ended up using the last of the carton which was about 1 1/2 cups of cream. I think it was just right. I served this cake to company and everyone wanted the recipe, so I think both the recipe and the substitutions worked very well.

Chef Dee May 29, 2007

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