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

    Rhubarb Custard Cake. Photo by FlowrBx

    1/3 Photos of Rhubarb Custard Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    L DJ's Note:

    Quick and easy, good for the frozen rhubarb you have left from summer.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 cups rhubarb, chopped
    • 1 3/4 cups sugar
    • 18 1/4 ounces yellow cake mix
    • 3 eggs (or as called for by your cake mix)
    • 1/3 cup oil (or as called for by your cake mix)
    • 1 1/3 cups water (or as called for by your cake mix)
    • 1 pint whipping cream
    • 1 teaspoon cinnamon (optional)

    Directions:

    1. 1
      Combine chopped rhubarb and sugar, (if using cinnamon mix it with sugar, then mix with rhubarb.
    2. 2
      Set aside.
    3. 3
      Prepare yellow cake mix according to package directions.
    4. 4
      Pour batter in 9 x 13-inch pan.
    5. 5
      Sprinkle rhubarb mixture on top.
    6. 6
      Pour 1 pint of whipping cream over all and sprinkle with cinnamon, if desired.
    7. 7
      Bake at 350° about 1 hour.
    8. 8
      Cake will rise to top and sauce will form on the bottom.

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    Ratings & Reviews:

    • on March 28, 2010

      Best Ever!! A suggestiong...pour the sugar evenly on top after adding the rhubarb and whipping cream. Don't skimp out on the cream. It tastes best with the whipping cream, not half-n-half.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 15, 2006

      55

      The cake was still warm when I tried it, and I thought it was only OK. I refrigerated the leftovers in a sealed container and tried it again the next day....wow, tastes so much better refrigerated...was moist and flavourful. The cake had wonderful texture and the flavour of the rhubarb was more noticeable.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 04, 2010

      55

      Fabulous! We loved this easy recipe. We used a gluten-free yellow cake mix, and it worked just fine. Because of a dairy intolerance, we replaced the whipping cream with 2 cups of coconut milk, and that worked absolutely perfectly. We're going to try this same basic recipe with peaches instead of rhubarb -- probably cutting down on the sugar in that instance -- and see if that works.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

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    Nutritional Facts for Rhubarb Custard Cake

    Serving Size: 1 (197 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 516.2
     
    Calories from Fat 243
    47%
    Total Fat 27.0 g
    41%
    Saturated Fat 11.0 g
    55%
    Cholesterol 101.7 mg
    33%
    Sodium 319.3 mg
    13%
    Total Carbohydrate 65.9 g
    21%
    Dietary Fiber 1.2 g
    4%
    Sugars 48.3 g
    193%
    Protein 4.6 g
    9%

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