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Rhubarb Custard Cake
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1 package (18-1/4 ounces) yellow cake mix
4 cups chopped fresh or frozen rhubarb
1 cup sugar
1 cup heavy whipping cream
Whipped cream and fresh mint, optional
Prepare cake batter according to package directions. Pour into a
greased 13-in. x 9-in. baking dish. Sprinkle with rhubarb and sugar.
Slowly pour cream over top. Bake at 350° for 40-45 minutes or
until golden brown. Cool for 15 minutes before serving. Garnish with
whipped cream and mint if desired. Refrigerate leftovers.
Yield: 12-15 servings.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |