Rhubarb Custard Cake Recipe

Rhubarb custard cake. A vintage cake recipe, from Cheap Recipe Blog. Repin to save!

I recently spent a week back home in rural Minnesota visiting my family. It was just perfect. The kind of week that makes me question living in a city. Here’s how we spent our time:

  • We took late night rides in my mom’s convertible
  • We visited some family friends who operate a flower farm (check out the beautiful bouquet pictured below!)
  • We enjoyed numerous fireworks displays from across the town’s lake
  • We enjoyed a campfire, s’mores, and good conversation with friends of my parents
  • We enjoyed a variety of activities during my home town’s 4th of July celebration (a parade, a classic car show, a community talent show, and a band concert in the park)

And needless to say, we all enjoyed a lot of great food.

Rhubarb custard cake, a very old recipe that makes use of plentiful rhubarb in the spring. Click through for recipe.

About The Recipe

One day, I accompanied my mom to Ladies Aid, a monthly Bible study attended by about 15 women from my home church.

After the meeting, the hostess served a delicious rhubarb custard cake. By the time we were done eating, about half the group had jotted down the recipe, and a few committed to making it later in the evening.

I just love how inspiring a good recipe can be.

Rhubarb custard cake recipe. This vintage cake recipe will take you back to the 1950's! Repin to save.

I made the cake the next day. My mom and I picked a bunch of rhubarb from our neighbor’s yard (don’t worry – we had permission!) so this cake didn’t cost much to make.

With the addition of sugar, rhubarb, and cream to the batter, this cake turns out moist and custardy.

This cake is super moist. The rhubarb adds a delicious tartness which is cut by the creamy custard.

You start out with a yellow cake mix, prepared according to package directions, and add a few more ingredients on top. That’s it.

It’s one of those cakes that looks more difficult to make than it actually is. We need more cakes like that, don’t you agree?


Rhubarb Custard Cake
Yield: One 9 x 13-inch cake

Rhubarb Custard Cake

This recipe couldn't be easier to make. Feel free to use a homemade yellow cake recipe if you don't want to use a cake mix.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 1 yellow cake mix, prepared according to directions on box
  • 4 cups rhubarb, cut into small pieces
  • 1 cup sugar
  • 1/2 pint heavy whipping cream


  1. Preheat oven to 350F. Spray a 9x13-inch cake pan with nonstick cooking spray. Set aside.
  2. Prepare yellow cake mix according to package directions. Pour cake batter into prepared pan. Sprinkle rhubarb evenly over cake batter and then sprinkle with sugar. Pour heavy whipping cream evenly over cake.
  3. Bake for 40 to 45 minutes, or until golden brown. Allow to cool before serving. Serve with freshly whipped cream.

5 Responses to “Rhubarb Custard Cake Recipe”

  1. 1

    Kathy — July 24, 2013 @ 11:11 pm

    This cake looks delicious, Haley! And your plates are beautiful too!

    • Haley replied: — July 26th, 2013 @ 4:36 am

      Thanks Kathy! I found those in my mom’s china hutch when I was home a few weeks ago. I agree – I love them!

  2. 2

    sylvie — March 31, 2015 @ 4:44 am

    I wish I had a slice right now, it’s so dreamy! No rhubarb by our neighbors, I’ll have to buy it to experiment this custard cake…

  3. 3

    Violet — November 29, 2016 @ 11:56 pm

    I am making this cake for a card party tomorrow night. Picked this one because it really looks yummy and it looks EASY!

  4. 4

    Wendy Nord — August 3, 2017 @ 5:30 pm

    I froze rhubarb from the garden 4 cups her freezer bag for this dessert. Take the frozen rhubarb and run under cold water and then put it in a salad spinner I added the 1 cup of sugar and 2 tablespoons of cornstarch and two small packages of strawberry Crystal Light on the go drink mix. Mix strawberry Crystal Light with sugar and cornstarch and mix over rhubarb then put on top of yellow cake mix then add your one cup of cream on top. Hope you like this twist it makes it more creamier and a strawberry rhubarb flavor. The reason I put a little cornstarch in the sugar over the rhubarb is because the rhubarb was frozen. I have noticed at get-togethers their desserts seem to be runny the custard that is, so adding a little bit of cornstarch over the rhubarb and mixing it will make it a little bit more creamier. I hope you enjoy.

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