Rhubarb Custard Cake

From: chef janell

On Jun 25, 2009

I followed the directions as written. I was watching the cake and noticed with about 7 min left it was . nice and high and lookede done. Since no one mentioned anything about the timeing or the temp I decided to let it go the rest of the 7 min. It sunk down and was not light and fluffy looking. Looks over baked. I have to let it cool yet to test flavor. will let you know. It tasted ok but over baked. I will have to watch the time or maybe my oven runs hot. I used a glass 9x13 pan I could turn down the temp too. I will just remember to watch it for doneness before the 1 hour is up. Otherwise great recipe. Also noticed the box mis I used suggested temp at 325.

From: Chef #1026565

On May 28, 2009

It is the best!! Always get asked for the recipe when I serve this cake. One of my very favorites.

From: Natalia 3

On Sep 27, 2005

Since I had no luck finding rhubarb in any form (I went to 3 stores!!) I "resorted" to fresh raspberries and blackberries. Well it turned out to be DELICIOUS! I used only 1 cup sugar since the berries are not nearly as tart as rhubarb. I also used half & half instead of cream. Also, I prefer the flavor of organic cake mixes better than something like betty crocker because they use cane sugar and better overall ingredients. I served this at a family gathering and everyone thought it was cobbler like. They loved it! I will definitely make it again.

From: skunk galloway

On May 15, 2006

The cake was still warm when I tried it, and I thought it was only OK. I refrigerated the leftovers in a sealed container and tried it again the next day....wow, tastes so much better refrigerated...was moist and flavourful. The cake had wonderful texture and the flavour of the rhubarb was more noticeable.