Description
This Easy Rhubarb Custard Cake is a delightful dessert combining the tartness of rhubarb with the creamy richness of custard baked on a yellow cake base.
Ingredients
Scale
- 1 box yellow cake mix
- Water, eggs, and vegetable oil (required for cake mix)
- 4 cups chopped rhubarb
- 1 1/4 cups granulated sugar
- 1 1/2 cups heavy cream
- Whipped cream or Cool Whip for serving
Instructions
- Set your oven to 350°F (175°C).
- Follow the instructions on the yellow cake mix box by combining the mix with the specified amount of water, eggs, and vegetable oil. Pour the batter into a greased 9×13 inch baking pan.
- Evenly sprinkle the chopped rhubarb and granulated sugar over the cake batter.
- Slowly pour heavy cream over the entire mixture.
- Place the pan in the preheated oven and bake for 60 to 70 minutes.
- Remove the cake from the oven and serve warm with whipped cream or Cool Whip.
Notes
- Store any leftovers in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Rhubarb Custard Cake