Rhubarb Custard Cake
By GmaJan12
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(1 Votes)
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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
Details
Servings 12
Preparation
Step 1
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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