5 Reviews

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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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.

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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.

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Chef Dee May 29, 2007

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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wildhorse June 29, 2006

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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Lori Ann D June 19, 2009
Rhubarb Custard Cake