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Rhubarb Custard Cake (D/P, TNT)
Source: Oregonian
Serves: 15

1 18-1/4 ounce box white cake mix (Duncan Hines, or any kind that requires oil as an ingredient)
1/4 teaspoon freshly ground nutmeg (optional)
3 cups diced rhubarb, cut in 1/2" pieces
1-1/2 cups granulated sugar
1 pint whipping cream

Preheat oven according to cake package directions.

Cut rhubarb into pieces and set aside.

Prepare cake as directed on package, using an 11x15 baking pan.

Add nutmeg to batter, if desired. Pour batter into pan. At the last minute, toss the sugar with the rhubarb and sprinkle over the cake batter. Drizzle the entire pint of whipping cream over the batter and fruit; do not mix it in.

Bake about 35 minutes, or until the top of the cake turns a light golden brown and begins to leave the sides of the pan. A toothpick stuck into the cake part of the dessert should come out clean.

This recipe was tested using a glass baking dish.

Poster's Notes: This makes a lovely cake, with a layer of tart rhubarb and a sweet custard that falls to the bottom of the pan, with the cake rising to the top.

Posted by Steve & Marilyn Kerman>

Nutritional Info Per Serving: N/A