Strawberry-Rhubarb Custard Coffee Cake


  • 1 (18.25 ounce) box yellow cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 2 cups sliced fresh or frozen rhubarb (thawed and well drained)*
  • 2 cups sliced strawberries
  • 1 cup granulated sugar
  • 2 cups heavy whipping cream


  1. Heat oven to 350 degrees F. Grease bottom and sides of a 13 x 9-inch baking pan with shortening, then dust lightly with flour.
  2. Make cake mix as directed on package, using water, oil and eggs. Pour into pan.
  3. Top with rhubarb and strawberries; sprinkle with sugar.
  4. Pour whipping cream over top of mixture.
  5. Bake for 1 hour to 1 hour 15 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool for 30 minutes on wire rack.
  7. Refrigerate for 1 hour.
  8. Serve slightly warm or cool.
  9. Store covered in refrigerator.

High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package for 13 x 9 x 2-inch rectangle. Bake at 350 degrees F for 1 hour 5 minutes to 1 hour 20 minutes.

* If using thawed frozen rhubarb, drain it on paper towels and pat dry with more paper towels, so the custard layer doesn't get too runny.

1 Serving: Calories 345 (Calories from Fat 160); Fat 18 g (Saturated 8 g); Cholesterol 75mg; Sodium 240 mg; Carbohydrate 44g (Dietary Fiber 1 g); Protein 3 g

% Daily Value: Vitamin A 8%; Vitamin C 10%; Calcium 12%; Iron 14%

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