4-Ingredient Rhubarb Custard Cake
photo by Chef Dee
- 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
- Prepare cake mix according to package directions.
- Pour cake into a greased 9x13 inch cake pan.
- Sprinkle rhubarb evenly over top.
- Sprinkle sugar evenly over rhubarb.
- Pour cream over sugar.
- Bake at 350°F for 50-60 minutes, until center of cake springs back when lightly touched.
- **Cream, sugar, and rhubarb sink to the bottom to form custard layer**.
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Reviews
-
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.
-
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!