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Rhubarb Custard Cake

1 pkg. (18 1/4 oz.) yellow cake mix    4 cups chopped fresh or frozen rhubarb   1 cup sugar         1 cup whipping cream

Prepare cake batter according to package directions.  Pour into a greased 13-in.x9-in. x2-in. baking dish.  Sprinkle with rhubarb and sugar.  Slowly pour cream over top.  Bake at 350 degrees for 40-45 minutes or until golden brown.  Cool for 15 minutes before serving.  Refrigerate leftovers.  Yield:  12-15 servings.

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