Rhubarb Custard Cake
- Reviews 2
Ready In: 1 hr 5 mins
Serves: 18
Ingredients
- 1 (18 1/4ounce) yellow cake mix
- 1 1⁄3 cups water, for cake mix
- 1⁄2 cup vegetable oil, for cake mix
- 3 eggs, for cake mix
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 pint heavy cream
Directions
- Prepare batter for cake mix according to package directions; turn into greased and floured 9 x 13 pan.
- Dump the chopped rhubarb on top of the cake batter.
- Sprinkle the sugar on the top of the rhubarb.
- Pour the heavy cream over the sugar.
- Bake at 350°F for 50-60 minutes, until cake springs back when lightly touched.
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