4-Ingredient Rhubarb Custard Cake

Submitted by Theresa P

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

 

• Ready In: 1hr 30mins
• Ingredients: 4
• Serves: 12

ingredients

• 1 (18 ounce) box yellow cake mix
• 4 cups rhubarb (chopped)
• 1 cup sugar
• 1 cup heavy cream

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

[Lezlie]

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.

 

[Chris Reynolds]

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.

 

[Chef Dee]

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.

 

[wildhorse]

This was VERY good for a quick/easy/tasty dessert. Much better than most dump cakes or quick cobblers, in my humble opinion. I made this just as instructed except for substituting buttercake mix for yellow cake. It was tasty right from the oven warm, but I liked it even better the next day chilled from the refrigerator. Thank you, Theresa P!

 

[Lori Ann D]

I've been making this recipe for several years after cutting it out of a Taste of Home magazine. It is easy and AWESOME!! Rhubarb is my favorite thing in the world and this recipe is one of my favorites. Thank you for posting it! :)