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Rhubarb Custard Cake

25 reviews
Test Kitchen Approved
Total Time

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

Makes

15 servings

Updated: Jun. 30, 2023
Rhubarb thrives in my northern garden and is one of the few crops the pesky moose don't bother! Of all the desserts I've tried, this rhubarb custard cake is my first choice. It has old-fashioned appeal but is so simple to prepare. —Evelyn Gebhardt, Kasilof, Alaska
Rhubarb Custard Cake
Rhubarb Custard Cake Recipe photo by Taste of Home
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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. Preheat oven to 350°. Prepare cake batter according to package directions. Pour into a greased 13x9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top.
  2. Bake until golden brown, 40-45 minutes. Cool on a wire rack for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers.
Rhubarb
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts

1 piece: 300 calories, 13g fat (5g saturated fat), 55mg cholesterol, 269mg sodium, 44g carbohydrate (29g sugars, 1g fiber), 3g protein.