14 Reviews of Rhubarb Custard Cake

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.

From: Michelle S.

On May 27, 2005

This is a spectacular way to use rhubarb! My DH and I adore the combination of rhubarb and custard so this was perfect. The tart of the fruit plays wonderfully off the surprisingly creaminess of the custard and comforting moistness of the yellow cake. I did sprinkle the top with the cinnamon, while I greatly enjoyed the flavor, the appearance did not appear appetizing (I OBVIOUSLY got over that!). Another great plus to this cake is that a 12 year old would have no problem preparing it and it looks like someone should have fussed a great deal. This is now a regular at out house.

From: canbesweet_99

On May 23, 2004

WONDERFUL!! Need I say more? This cake turn out great! I have so much rhubarb that if I have to see another stalk I will be sick! This will be a good recipe for the winter months as well, so now I can freeze my crop. I did find a similair recipe on the net and the cooking time was wrong, this cooking time is right on the button. Thanks for shaing a wonderful recipe.

From: bungalowten

On Jun 11, 2005

Made this last night and it's over half gone already! My neighbor said it's the best rhubarb dish he's ever eaten. I didn't have heavy cream, and used half-and-half, and the cake was still wonderful. I can't wait to see what it's like with the heavy cream!

From: DDW

On Nov 9, 2002

We made this cake this week and loved it! I shared 1/2 the pan with our friends and they gave it an A+ too. I'm looking forward to making it again soon.

From: FlowrBx

On Jul 6, 2005

I made this at the last minute for a holiday cookout. It was terribly easy and the results were fantastic. DH said definitely all five stars. NOTE: I accidentally grabbed a white cake mix (french vanilla) so if I manage to load the pictures that I took, my cake will be lighter than what the recipe should be. The white cake tasted great but a yellow one would make the custard stand out better I'm sure. Next time I might try using half-and-half like seven did and see if it takes anything away from the end product. Thank you LDJ for a great recipe!

From: KristinB

On Aug 1, 2003

Delicious!! I used fresh rhubarb & it turned out great. Everyone in my family loves it & I'll definitely make this again. It was super easy..I think it would be great to make for last-minute company. One could whip it up & pop it in the oven while a meal was cooking.. it would be ready shortly after the meal was finished. Mmmm!!

From: jn

On May 12, 2009

Awsome! I make this every year when my rhubarb comes up.

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.