Rhubarb Custard Cake

L DJ's Note:

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

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 12

• 4 cups rhubarb , chopped
• 1 ¾ cups sugar
• 18 ¼ 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. Combine chopped rhubarb and sugar, (if using cinnamon mix it with sugar, then mix with rhubarb.
2. Set aside.
3. Prepare yellow cake mix according to package directions.
4. Pour batter in 9 x 13-inch pan.
5. Sprinkle rhubarb mixture on top.
6. Pour 1 pint of whipping cream over all and sprinkle with cinnamon, if desired.
7. Bake at 350° about 1 hour.
8. Cake will rise to top and sauce will form on the bottom.

Reviews

[Persian Berry 2011]

I cobbled together several recipes in December and added my own touches. It was sweeter the next day but I want to try it like in the one photo with the pretty violas only half as much cake; another time would use yellow cake mix. I followed the basic recipe but used a white cake mix, used one whole egg and had 4 whites to use up so I beat them separately and folded them in. Then I used some yellow custard powder, 2 tablespoons, and it gave it a pretty color but a little thick. Also I served it with whipped cream and flipped it when serving so most of the fruit would be at the top (it won't flip like an upsidedown cake). I'm curious how it makes custard with the 2 cups of whipping cream which I did use. I've been turning my oven to 300F and baking cakes longer so they won't get humped. This one I sprinkled with superfine sugar after it was done but should have sprinkled more evenly.

[Kamark]

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.

[Chef #1114123]

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.