Rhubarb Custard Cake

Name: Rhubarb Custard Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Ingredients: One yellow cake mix; 6 cups cut rhubarb; 3/4 cup white sugar; 250mls whipping cream (liquid)

(6)

Minutes to Prepare: 15
Minutes to Cook: 35

Number of Servings: 12

Ingredients

One yellow cake mix6 cups cut rhubarb3/4 cup white sugar250mls whipping cream (liquid)

Directions

Preheat oven to 350 degrees.Make cake according to directions on box. Place in 9x13 baking dish. Cover top with cut up rhubarb. Sprinkle with sugar. Top with whipping cream (un whipped). Bake at 350 for 35 miutes or until cake is golden brown.

Best served warm.

Number of Servings: 12

Recipe submitted by SparkPeople user KATHY71.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 115.1
Total Fat: 6.0 g
Cholesterol: 21.2 mg
Sodium: 8.9 mg
Total Carbs: 15.3 g
Dietary Fiber: 1.1 g
Protein: 1.0 g

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Member Reviews

BOOFSMOM
This turned out great! Very yummy-all my family liked it! Very fluffy! Will make this again-maybe with a different fruit? - 8/15/08
SHINYRAE
Very delicious...our entire family liked it. Good way to use rhubarb up! - 10/15/07
CD13987309
Sounds delicious, but what about the calories for the cake itself? Nutritional breakdown doesn't include the cake. - 6/6/13
CD12626503
This cake is AWESOME! Not too sweet, perfect even for breatfast ! :) I used only 1/2 cup sugar. For baking, after 35 minutes, I kept adding 10 minutes until it looked golden and "done" (about 4 times for an additional 40 minutes!). - 11/6/12
CD4592528
Careful, here -- calorie count does not include the cake mix! But it sounds great!! - 7/22/11
MEMAJOAN
This is a wonderful recipe. I had to add about 20- 30 minutes to baking time. Suggest cooking like any custard til an inserted knife comes out clean. Also, the 250 mls is 1 cup of cream and I used non-dairy creamer. I like this better than my from scratch rhubarb cake and would make again. - 6/22/11
1AVERY
I tried this using a carrot cake mix, 1 egg it called for 3, 1/2 cup sour cream in place of oil. 3 cups of rhubarb, just a sprinkle of sugar and it turned out great will definitely make it again. - 5/25/09
VIKTORIALYN
My son and husband loved this cake! - 6/3/08
FEDUPWITHFAT2
What kind of whipping cream did you use? Timer just went off and the cake is still runny after 35 min. NOT GOOD..I changed the svgs to 16, & I got 260 cal and 8.09 gm fat. Maybe it was the cake mix I used! Not good when counting cal/fat gms. Probably won't make this again. Sorry! Smells good tho! - 8/22/07
DUCKY_QUEEN
Amazing! Light, fluffy, and just the right amount of tang from the rhubarb. Delicious! - 7/10/07