Wednesday, June 20, 2012

Rhubarb Custard Cake

Our rhubarb has not grown very well this year. I kept holding off cutting it to see if the stalks would grow a little bigger. Now that the weather is getting hot,  I decided that I needed to cut the largest ones and leave the rest. This is an easy cake that was originally from "Taste of Home" by Evelyn Gebhardt, and I just love the way it turns out. It uses a cake mix, and if you don't like them, just substitute your favorite yellow/butter or white cake recipe. There is such a great balance between the sweet cake, the tartness of the rhubarb and the creaminess at the bottom.

Serves 12-15
  • 1 yellow cake mix (18 1/4 oz)
  • 4 cups chopped fresh or frozen rhubarb
  • 1 cup sugar
  • 1 cup heavy or whipping cream
  • whipped cream and fresh mint (optional) for topping
  • Preheat oven to 350 degrees.
  • Prepare cake batter according to package directions. Pour into greased 13x9 inch baking dish.
  • Sprinkle with rhubarb and sugar.
  • Slowly pour cream over top.
  • Bake at 350 degrees for 40-45 minutes or until golden brown. 
  • Cool for 15 minutes before serving.
  • Garnish with whipped cream and mint if desired.
  • Refrigerate leftovers.

**Alternatively, you can increase the cream to 1 pint (2 cups) and bake it longer, about 1 1/4 hours. Follow the recipe the same as above otherwise. This gives a thicker custard layer. See picture below:

Shared with the following:
Ladybird Ln


  1. could you use a different fruit ?

  2. Yes, you could substitute any other type of fruit, you just may need to use a little less sugar depending on if the fruit is more tart or sweeter than rhubarb. This is a great idea to substitute other fruits!


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