Rhubarb Custard Cake
Total TimePrep: 10 min. Bake: 40 min. + cooling
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
We really enjoyed this cake. I made it as the recipe is written. It was golden brown and done at 45 minutes.
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.
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.
Used the liquid drained off my frozen rhubarb for the water in the cake mix for extra flavor, yummy!
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
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?
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.
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