4 Ingredient Rhubarb Custard Cake Recipes

RHUBARB CUSTARD CAKE

Rhubarb Custard Cake image

Rhubarb thrives in my northern garden and is one of the few crops the pesky moose don't bother! Of all the desserts I've tried, this rhubarb custard cake is my first choice. It has old-fashioned appeal but is so simple to prepare. -Evelyn Gebhardt, Kasilof, Alaska

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 5

Ingredients

1 package yellow cake mix (regular size)
4 cups chopped fresh or frozen rhubarb
1 cup sugar
1 cup heavy whipping cream
Whipped cream and fresh mint, optional

Steps:

Preheat oven to 350°. Prepare cake batter according to package directions. Pour into a greased 13x9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. , Bake until golden brown, 40-45 minutes. Cool on a wire rack for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers.

Nutrition Facts : Calories 300 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 269mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

4-INGREDIENT RHUBARB CUSTARD CAKE

4-Ingredient Rhubarb Custard Cake image

This makes a creamy sweet/tart custard on the bottom with cake on top. Please eat this cake within a day or two. Enjoy!

Provided by Theresa P

Categories Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 4

Ingredients

1 (18 ounce) box yellow cake mix
4 cups rhubarb (chopped)
1 cup sugar
1 cup heavy cream

Steps:

Prepare cake mix according to package directions.
Pour cake into a greased 9x13 inch cake pan.
Sprinkle rhubarb evenly over top.
Sprinkle sugar evenly over rhubarb.
Pour cream over sugar.
Bake at 350°F for 50-60 minutes, until center of cake springs back when lightly touched.
**Cream, sugar, and rhubarb sink to the bottom to form custard layer**.

Nutrition Facts : Calories 325.2, Fat 12.3, SaturatedFat 5.3, Cholesterol 28, Sodium 288.6, Carbohydrate 52.3, Fiber 1.2, Sugar 35.5, Protein 2.6

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