Rhubarb Custard Cake


4.2 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Rhubarb Custard Cake calories by ingredient


Introduction

Very nice light desert for the summer. Very nice light desert for the summer.
Number of Servings: 12

Ingredients

    One yellow cake mix
    6 cups cut rhubarb
    3/4 cup white sugar
    250mls 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.

Member Ratings For This Recipe


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    Incredible!
    1 of 1 people found this review helpful
    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


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    1 of 1 people found this review helpful
    Very delicious...our entire family liked it. Good way to use rhubarb up! - 10/15/07


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    Sounds delicious, but what about the calories for the cake itself? Nutritional breakdown doesn't include the cake. - 6/6/13


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    Incredible!
    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


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    Careful, here -- calorie count does not include the cake mix! But it sounds great!! - 7/22/11


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    Very Good
    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


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    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


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    Very Good
    0 of 1 people found this review helpful
    My son and husband loved this cake! - 6/3/08


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    O.K.
    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


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    Incredible!
    Amazing! Light, fluffy, and just the right amount of tang from the rhubarb. Delicious! - 7/10/07