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

Rhubarb Custard Cake Recipe

Publisher Photo
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

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

  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

Reviews for Rhubarb Custard Cake

AVERAGE RATING
   (25)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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.

MY REVIEW
Reviewed May. 3, 2014

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

MY REVIEW
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

MY REVIEW
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?

MY REVIEW
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.

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