Ingredients for Rhubarb Custard Cake
- Rhubarb
- ¾ cup granulated sugar
- 1 box (15.25 oz) yellow cake mix
- Eggs
- Oil
- Water
- 1 pint (2 cups) heavy whipping cream
- 1 teaspoon ground cinnamon (optional)
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How to Make Rhubarb Custard Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Prepare the rhubarb compote: Combine 2 cups chopped frozen rhubarb, ¾ cup granulated sugar, and 1 teaspoon ground cinnamon (optional) in a medium bowl. Gently mix until the sugar is slightly dissolved. Set aside.
- Prepare your favorite yellow cake mix according to package directions. (Typically this involves adding eggs, oil, and water – follow the box instructions carefully).
- Pour the prepared cake batter into the prepared 9x13 inch pan and spread evenly.
- Evenly distribute the rhubarb compote over the top of the cake batter.
- In a separate bowl, whip 1 pint (2 cups) heavy whipping cream until soft peaks form. Gently pour the whipped cream over the rhubarb layer.
- Sprinkle with extra cinnamon, if desired.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. The cake will rise, and a delicious rhubarb sauce will form on the bottom.
- Let the cake cool completely in the pan before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
193g
Fat
55g
Carbs
21g
