Rhubarb Custard Cake

(from Ryan77’s recipe box)

Source: Joanne Fluke

Categories: Cake

Ingredients

  • 1 package (1 lb., 2.25 oz.) lemon cake mix
  • 3 to 4 cups peeled cut-up rhubarb***
  • 1 cup white (granulated) sugar
  • 2 cups whipping cream or Half 'n Half (I use Half 'n Half)
  • Sweetened whipped cream for a topping
  • ***Note: You can use frozen rhubarb. Just thaw it first and pat it dry with paper towels.

Directions

  1. Preheat oven to 350 degrees F., rack in the center position.

  2. Prepare the inside of a 9-inch by 13-inch cake pan by spraying the bottom and sides with nonstick cooking spray and then dusting it with flour. Shake off excess flour.

  3. Mix the cake according to the package directions.

  4. Pour the batter into the pan you prepared.

  5. Spread out the rhubarb on top of the batter.

  6. Sprinkle the top of the fruit with the sugar.

  7. Cover the sugar with the cream or Half ’n Half.

  8. Bake at 350 degrees F. for 45 to 60 minutes.

  9. This cake won’t “set up” exactly like a regular cake—the fruit and custard will sink to the bottom and have the consistency of a thick pudding, or a trifle. The top half of the cake will be like a regular cake.

  10. Cool the cake completely in the pan. Cut it into squares, put them in wide dessert bowls, and top each serving with a generous dollop of sweetened whipped cream, or ice cream.

  11. This pudding cake is good served warm, room temperature, or chilled.

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