Description
This creamy and fluffy rhubarb custard cake features a soft yellow cake base layered with sweet tart rhubarb and rich custard.
Ingredients
Scale
- 4 cups chopped rhubarb
- 1 cup sugar
- 1 yellow cake mix (plus eggs, oil, water)
- 1 3/4 cups heavy whipping cream
Instructions
- Preheat oven to 350°F and grease a 9×13 inch pan.
- Place chopped rhubarb in a bowl and sprinkle sugar over it, then let sit.
- Prepare the cake mix according to package instructions and pour into pan.
- Stir rhubarb mixture and spread evenly over batter, including juices.
- Slowly pour heavy cream evenly over the top.
- Bake for 50 to 60 minutes until the top is set and cake is cooked.
- Cool slightly and serve warm or chill for a firmer texture.
Notes
- Store covered in the refrigerator for up to 5 days.
- Cake can be served warm for a soft texture or chilled for clean slices.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 279
- Sugar: 29
- Sodium: 260
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 1
- Protein: 2
- Cholesterol: 31