I had never heard of rhubarb custard cake until last week! Linda left a comment on my Strawberry Rhubarb Crisp recipe, sharing the recipe with me. I was immediately intrigued – it sounded delicious and so very, very easy. And it was full of whipping cream – so I knew it was healthy (wink, wink). She got the recipe from the Oregonian newspaper years ago.
It was not as “pretty” as I expected. But this is definitely NOT a cake you want to judge by it’s cover. All the rhubarb sunk to the bottom of the pan making a custard crust that was full of flavor. It was one of the most moist boxed cakes I’ve ever had. I would bring this to a church potluck in a heartbeat – people will oooh and ahhh.
I also think it would have looked fancier if I would have used a white cake mix instead of a vanilla cake mix. The white would have offset the pink rhubarb better, but the vanilla flavor was fantastic, too.
- 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)
- Preheat the oven to whatever temperature is required by the boxed cake.
- 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.
- Right before you put the cake in the oven, toss the rhubarb and sugar together. Sprinkle the sugared rhubarb over the cake batter.
- Then you drizzle the entire pint of whipping cream over the batter and fruit; do not mix it in.
- 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.
Thanks for leaving the recipe Linda, I love it when readers share their recipes with me! The best recipes are those you get from your friends. What are your favorite rhubarb recipes?