Make and share this Rhubarb Custard Cake recipe from Food.com.
Provided by L DJ3309
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine chopped rhubarb and sugar, (if using cinnamon mix it with sugar, then mix with rhubarb.
- Set aside.
- Prepare yellow cake mix according to package directions.
- Pour batter in 9 x 13-inch pan.
- Sprinkle rhubarb mixture on top.
- Pour 1 pint of whipping cream over all and sprinkle with cinnamon, if desired.
- Bake at 350° about 1 hour.
- Cake will rise to top and sauce will form on the bottom.
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Larry Jackson
[email protected]I'm not sure about this recipe. It seems like it would be too sweet for my taste.
Jack Pyuliti
[email protected]This cake looks delicious! I can't wait to try it.
Jakayla Clase
[email protected]The recipe could use a little more detail. I had to guess at a few things, but the cake still turned out okay.
Shyambabu Sarraf
[email protected]I've made this cake several times and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Mo
[email protected]I followed the recipe exactly and the cake turned out great! So easy to make and the results were impressive.
Salina Salina
[email protected]This cake was a bit too sweet for my taste, but I think that's just a personal preference. The custard filling was nice and creamy, and the cake was moist.
Shareef Umar
[email protected]Not a fan of rhubarb, but this cake was amazing! The custard filling was creamy and smooth, and the cake itself was moist and flavorful.
MdShawon Hossian
[email protected]This is my new favorite rhubarb cake recipe. It's so easy to make and always turns out perfect.
Fahim Urmi
[email protected]I made this cake for a brunch party and it was a hit! Everyone loved it. The custard filling was especially delicious.
kaleem tabassum
[email protected]This rhubarb custard cake was a delight! The combination of tart rhubarb and creamy custard filling was perfect. The cake itself was moist and fluffy, and the crumble topping added a nice crunchy texture.