Rhubarb Custard Cake

Rhubarb Custard Cake
Rhubarb Custard Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    package (18-1/4 ounces) yellow cake mix

  • 4

    cups chopped fresh or frozen rhubarb

  • 1

    cup sugar

  • 1

    cup heavy whipping cream

  • Whipped cream and fresh mint, optional

Directions

Prepare cake batter according to package directions. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. Bake at 350° for 40-45 minutes or until golden brown. Cool for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers. Yield: 12-15 servings. 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.

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