Rhubarb Custard Cake Recipe
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.
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.
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?
- 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
- Preheat oven to 350F. Spray a 9x13-inch cake pan with nonstick cooking spray. Set aside.
- 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.
- Bake for 40 to 45 minutes, or until golden brown. Allow to cool before serving. Serve with freshly whipped cream.