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Rhubarb Custard Cake Recipe

Rhubarb Custard Cake Recipe photo by Taste of Home

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Rhubarb thrives in my northern garden and is one of the few crops the pesky moose don't bother! Of all the rhubarb desserts I've tried, this pudding cake is my No. 1 choice. It has old-fashioned appeal but is so simple to prepare. -Evelyn Gebhardt, Kasilof, Alaska

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Rhubarb Custard Cake Recipe

Prep: 10 min. Bake: 40 min. + cooling

Yield: 12-15 Servings

10 40 50

Ingredients

1 package yellow cake mix (regular size)
4 cups chopped fresh or frozen rhubarb
1 cup sugar
1 cup heavy whipping cream
Whipped cream and fresh mint, optional

Directions

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.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Originally published as Rhubarb Custard Cake in Taste of Home August/September 2000, p31

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Reviews for Rhubarb Custard Cake

Rhubarb Custard Cake

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Reviewed on Apr. 08, 2012 by azkaban

I have made this many times, always turns out great. However, I use 2c. sugar and a pint of whipping cream (2 cups instead of 1). If you want it slightly less fattening, you can use 3/4 pint of half and half, but it comes out more watery and less custardy but still yummy! And I bake 1hr 15mins.

Reviewed on Feb. 23, 2012 by babsvo07

This is sooooooooo easy to put together when you have the rhubarb from the garden or frozen. Plus, it is delicious!!

Reviewed on Oct. 20, 2011 by tiajbkuntz

I have used this recipe for years. I use a white cake mix instead of a yellow and it smells and tastes heavenly! I let the chopped rhubarb and sugar gel up before I sprinkle it over the cake.

Reviewed on Aug. 10, 2011 by HeatherHH

This is my new favorite rhubarb recipe. Wonderful creamy texture. Easy to make. Doesn't taste like it started from a mix. I took it to a church dinner and was asked for the recipe! I'll probably try this again sometime with peaches, strawberries, or blackberries.

Reviewed on Aug. 10, 2011 by dianaolivera

Incredibley easy and delicious...I used rhubarb I had frozen from my garden and it turned out beautifully!

Reviewed on Jun. 10, 2011 by GrandmaHeidi

Fast, easy and oh so delicious. I also make this cake using blueberries (but, use less sugar). I experiment with other cake mixes too, such as I have used lemon with the blueberry.

Reviewed on Jun. 01, 2011 by bingoqueen63

I have also made this several times. It is an easy and delicious cake. I entered it in our peach bake off (of course I used Peaches), and got 2nd place.

Reviewed on Feb. 21, 2011 by Melisa4022

My kids even love this cake, I like it because it is easy and whip it up in no time. I use different flavors of cake mix, and add fresh strawberries.

Reviewed on Aug. 12, 2010 by whipwoman

I also use a small box of strawberry jello and add enough water to make a cup - so good and delicious....yummy

Reviewed on Jun. 26, 2010 by mamma482__MN

The ease and flavor is wonderful. The rhubarb never did settle to the bottom and looks nowhere like the picture. Wish I knew why.

Reviewed on Jun. 22, 2010 by Jnonar

I have made this many times and never had one person say they didn't like it, and it always disappeared. and it is sooooo easy

Reviewed on Jun. 04, 2010 by BNordvall

I make at least two or three of these each spring! Deee-lish!

Reviewed on May. 12, 2010 by dhyde

we really liked this cake, especially when it was cooled.