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Nutrition Facts
Serving Size 1 (229g) Recipe makes 8 servings
Calories 666
Calories from Fat 266		(40%)
Amount Per Serving		%DV
	Total Fat 29.6g	45%
	Saturated Fat 14.9g	74%
	Monounsaturated Fat 9.5g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.0g
Cholesterol 82mg		27%
Sodium 449mg		18%
Potassium 274mg		7%
Total Carbohydrate 98.7g		32%
	Dietary Fiber 1.8g	7%
	Sugars 72.5g
Protein 4.6g		9%
detailed view... how is this calculated?

Rhubarb Custard Cake

Recipe #43203 | 1¼ hours | 10 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: L DJ
Oct 14, 2002

Quick and easy, good for the frozen rhubarb you have left from summer.

SERVES 8 -10 (change servings and units)

Ingredients

4 cups rhubarb, chopped
1 3/4 cups sugar
18 1/4 ounces yellow cake mix
1 pint whipping cream
1 teaspoon cinnamon (optional)

Directions

1
Combine chopped rhubarb and sugar, (if using cinnamon mix it with sugar, then mix with rhubarb.
2
Set aside.
3
Prepare yellow cake mix according to package directions.
4
Pour batter in 9 x 13-inch pan.
5
Sprinkle rhubarb mixture on top.
6
Pour 1 pint of whipping cream over all and sprinkle with cinnamon, if desired.
7
Bake at 350° about 1 hour.
8
Cake will rise to top and sauce will form on the bottom.

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Featured Reviews for This Recipe

From: April Joy

On Sep 21, 2009

This is the best and easiest rhubarb cake recipe I have ever used. The cream really mellows the tartness of the rhubarb, but you still get a nice strong flavor. I would agree that this cake is even better the next day. It gets nice and moist as it sits in the fridge overnight, and the flavors seem to develop more. This will be my go-to recipe for rhubarb from now on.

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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.

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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.

5 people found this review helpful

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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.

4 people found this review helpful

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Read all 14 reviews