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Rhubarb Custard Cake

Rhubarb thrives in my northern garden and is one of the few crops the pesky moose don't bother! Of all the desserts I've tried, this rhubarb custard cake is my first choice. It has old-fashioned appeal but is so simple to prepare. —Evelyn Gebhardt, Kasilof, Alaska
  • Total Time
    Prep: 10 min. Bake: 40 min. + cooling
  • Makes
    15 servings


  • 1 package yellow cake mix (regular size)
  • 4 cups chopped fresh or frozen rhubarb
  • 1 cup sugar
  • 1 cup heavy whipping cream
  • Whipped cream and fresh mint, optional


  • Preheat oven to 350°. Prepare cake batter according to package directions. Pour into a greased 13x9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top.
  • Bake until golden brown, 40-45 minutes. Cool on a wire rack for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts
1 piece: 300 calories, 13g fat (5g saturated fat), 55mg cholesterol, 269mg sodium, 44g carbohydrate (29g sugars, 1g fiber), 3g protein.

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Average Rating:
  • Alan
    Jun 17, 2017

    I don't understand the photo - the rhubarb is in the middle of the cake but the instructions have you put the rhubarb on top. Does it sink to its own to the middle? thanks

  • KristiBenshoof
    Jun 3, 2015

    We really enjoyed this cake. I made it as the recipe is written. It was golden brown and done at 45 minutes.

  • Rustaholic
    Sep 26, 2014

    I really love rhubarb and even though you used a cake mix for this it will not even slow me down I will stir up a cake from scratch and try this one. We have another rhubarb cobbler we make a lot of so we have many frozen packages of four cups of rhubarb in our freezer.

  • HOGWriter
    Jun 19, 2014

    The original recipe called for an 18.25 ounce cake mix so I added extra flour (about 5-6 Tbls) to keep consistency with current smaller weight packaging. It turned out just like the picture, and every bit as tasty. This cake will certainly be making repeat appearances at our table.

  • nursenjm
    May 3, 2014

    Used the liquid drained off my frozen rhubarb for the water in the cake mix for extra flavor, yummy!

  • Allie-cat
    Aug 2, 2013

    My family absolutely raved about this as they love rhubarb & its soooo easy!! I sprinkled a mixture of cinnamon & sugar over the top half way through baking..Yummy

  • hankjohnny
    Jul 21, 2013

    We love rhubarb and always make a pie with the first picking. Wanted to try something different. Searched "Taste of Home" for a recipe and this popped up. Delicious and oh so easy to make. This will be made again and again as long as the rhubarb holds out. Hmmm, wonder what it would be like with strawberries?

  • kierajane
    Jun 16, 2013

    Mine was raw in the middle after the suggested cooking time. I will definitely bake it a lot longer next time. I did use half & half instead of whipping cream but that shouldn't have made that much difference in the cooking time. I agree with the one other reviewer on a cooking time of 1 hour 15 minutes.

  • jennpeter
    Sep 14, 2012

    No comment left

  • woitte
    Sep 2, 2012

    No comment left