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Rhubarb Custard Cake Recipe

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Rhubarb’s distinct flavor pairs nicely with the mellowness of the custard-like cake in this terrific dessert.
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Servings:
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Ingredients
  • 18 1/4 ounces yellow cake mix
  • 1 teaspoon vanilla
  • 4 cups rhubarb, chopped
  • 1 cup granulated sugar
  • 3/4 teaspoon ground cinnamon
  • 1 pint whipping cream or fat-free half & half
Container: 9"x13" baking dish
Directions
PREP
15 mins
COOK
1 hr
  • Preheat oven to 350º F. Grease or spray pan.
  • Make cake mix according to package directions, except add 1 teaspoon of vanilla to the cake batter. Pour batter into prepared pan.
  • Cover batter with 4 cups of chopped rhubarb. Mix sugar and cinnamon together and sprinkle over the top of the rhubarb. Pour the pint of whipping cream on top.
  • Bake 50 to 60 minutes or until done. Cool slightly before cutting.
  • Serve with ice cream or whipped topping if desired. Store leftovers in the refrigerator.
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