Rhubarb Custard Cake Recipe #43203
Quick and easy, good for the frozen rhubarb you have left from summer.
by L DJ
1¼ hours | 10 min prep
SERVES 8 -10
- 4 cups rhubarb, chopped
- 1 3/4 cups sugar
- 18 1/4 ounces yellow cake mix
- 1 pint whipping cream
- 1 teaspoon cinnamon (optional)
- Combine chopped rhubarb and sugar, (if using cinnamon mix it with sugar, then mix with rhubarb.
- Set aside.
- Prepare yellow cake mix according to package directions.
- Pour batter in 9 x 13-inch pan.
- Sprinkle rhubarb mixture on top.
- Pour 1 pint of whipping cream over all and sprinkle with cinnamon, if desired.
- Bake at 350° about 1 hour.
- Cake will rise to top and sauce will form on the bottom.
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5 stars