Print Recipe

Rhubarb Custard Cake



  • 1 (18.25 ounce) box yellow cake mix
  • 4 cups chopped fresh or frozen rhubarb
  • 1 cup granulated sugar
  • 1 cup whipping cream
  • Whipped cream and fresh mint (optional)


  1. Heat oven to 350 degrees F.
  2. Prepare cake batter according to directions on box.
  3. Pour into a greased 13 x 9-inch baking dish.
  4. Sprinkle with rhubarb and sugar.
  5. Slowly pour cream over top.
  6. Bake for 40 to 45 minutes or until golden brown.
  7. Cool for 15 minutes before serving.
  8. Garnish with whipped cream and mint, if desired.
  9. Refrigerate leftovers.

Yield: 12 to 15 servings

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