Rhubarb Custard Cake
Unsurprisingly, even people who are not fans of rhubarb tend to love this cake.
Preheat oven to 350°F, grease and flour 13”x 9” pan.
Ingredients:
1 Box Yellow Cake Mix
4 Cups chopped rhubarb, rinsed and drained, unpeeled
1 Cup granulated sugar
1 Pint heavy cream
Instructions:
- Prepare cake batter according to package directions and pour into the prepared pan.
- Spread the chopped rhubarb evenly over the top of the cake batter.
- Sprinkle sugar evenly over the rhubarb.
- Pour heavy cream (unwhipped) over the sugar.
- Bake 50-60 minutes; till cake springs back when lightlypressed.
Notes:
- The cream, sugar and rhubarb sink to the bottom, forming a custard layer.
- If you prefer to make a favorite “from scratch” yellow cake, pretty much any 3-egg recipe will do, but having done it both ways it is
difficult to taste the difference.
iii. Rhubarb can be harvested in season and frozen—do it in 4 cup batches…then thaw overnight in the fridge, drain (it will be a little
mushy at this point, avoid the urge to squeeze it dry) and let it sit a while to get rid of some of the extra moisture. Frozen rhubarb
works very well.
- Have tried this recipe with other fruits and nothing works quite as well as rhubarb, though well drained home-canned peaches and
fresh berries perform okay…just okay.
Bob Grindle