Rhubarb Custard Cake
 
 
Author:
Recipe type: Dessert
Ingredients
  • 1 box white cake mix (Duncan Hines or any kind that requires oil as an ingredient)
  • ¼ teaspoon freshly ground nutmeg (optional)
  • 3 cups diced rhubarb, cut in ½-inch pieces
  • 1½ cups granulated sugar
  • 1 pint whipping cream (2 cups)
Instructions
  1. Preheat the oven to whatever temperature is required by the boxed cake.
  2. Prepare the cake as it’s directed on the package. Add nutmeg to batter. Pour batter into an 11-by-15-inch glass baking pan (a 9-by-13-inch pan won’t work unless the pan is very deep; add five (5) minutes or so to the cooking time.) If you are using a metal plan increase temp 25 degrees.
  3. Right before you put the cake in the oven, toss the rhubarb and sugar together. Sprinkle the sugared rhubarb over the cake batter.
  4. Then you drizzle the entire pint of whipping cream over the batter and fruit; do not mix it in.
  5. Bake 35 minutes or until the cake top turns a light golden brown and begins to leave the sides of the pan. If you stick a wooden toothpick into the middle of the cupcake and it comes out clean, then it’s done.
Recipe by A Happy Hive at https://ahappyhive.com/rhubarb-custard-cake/