Rhubarb Custard Cake Recipe
Rhubarb Custard Cake Recipe photo by Taste of Home
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Rhubarb Custard Cake Recipe

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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
TOTAL TIME: Prep: 10 min. Bake: 40 min. + cooling
MAKES:12-15 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min. + cooling
MAKES: 12-15 servings


  • 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


  1. 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.
  2. 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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Alan User ID: 9198074 268066
Reviewed Jun. 17, 2017

"I don't understand the photo - the rhubarb is in the middle of the cake but the instructions have you put the rhubarb on top. Does it sink to its own to the middle? thanks"

KristiBenshoof User ID: 4930503 227381
Reviewed Jun. 3, 2015

"We really enjoyed this cake. I made it as the recipe is written. It was golden brown and done at 45 minutes."

Rustaholic User ID: 8011385 78710
Reviewed Sep. 26, 2014

"I really love rhubarb and even though you used a cake mix for this it will not even slow me down I will stir up a cake from scratch and try this one. We have another rhubarb cobbler we make a lot of so we have many frozen packages of four cups of rhubarb in our freezer."

HOGWriter User ID: 3126553 86928
Reviewed Jun. 19, 2014

"The original recipe called for an 18.25 ounce cake mix so I added extra flour (about 5-6 Tbls) to keep consistency with current smaller weight packaging. It turned out just like the picture, and every bit as tasty. This cake will certainly be making repeat appearances at our table."

nursenjm User ID: 969190 86927
Reviewed May. 3, 2014

"Used the liquid drained off my frozen rhubarb for the water in the cake mix for extra flavor, yummy!"

Allie-cat User ID: 7357759 79051
Reviewed Aug. 2, 2013

"My family absolutely raved about this as they love rhubarb & its soooo easy!! I sprinkled a mixture of cinnamon & sugar over the top half way through baking..Yummy"

hankjohnny User ID: 7345816 74352
Reviewed Jul. 21, 2013

"We love rhubarb and always make a pie with the first picking. Wanted to try something different. Searched "Taste of Home" for a recipe and this popped up. Delicious and oh so easy to make. This will be made again and again as long as the rhubarb holds out. Hmmm, wonder what it would be like with strawberries?"

kierajane User ID: 1422947 86925
Reviewed Jun. 16, 2013

"Mine was raw in the middle after the suggested cooking time. I will definitely bake it a lot longer next time. I did use half & half instead of whipping cream but that shouldn't have made that much difference in the cooking time. I agree with the one other reviewer on a cooking time of 1 hour 15 minutes."

azkaban User ID: 3519521 78709
Reviewed Apr. 8, 2012

"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."

tiajbkuntz User ID: 5779231 78706
Reviewed Oct. 20, 2011

"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."

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