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    You are in: Home / Recipes / Rhubarb Custard Cake Recipe
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    Rhubarb Custard Cake

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on May 30, 2008

      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.

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    • on September 29, 2007

      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.

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    • on May 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.

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    • on June 29, 2006

      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!

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    • on June 19, 2009

      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! :)

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    Nutritional Facts for Rhubarb Custard Cake

    Serving Size: 1 (119 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 325.1
     
    Calories from Fat 111
    34%
    Total Fat 12.3 g
    19%
    Saturated Fat 5.3 g
    26%
    Cholesterol 28.0 mg
    9%
    Sodium 288.5 mg
    12%
    Total Carbohydrate 52.2 g
    17%
    Dietary Fiber 1.2 g
    4%
    Sugars 35.5 g
    142%
    Protein 2.6 g
    5%

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