So good everyone will want the last piece.
Creating a Rhubarb Custard Cake with a boxed cake mix is a delightful shortcut to a luscious dessert. This clever adaptation delivers a heavenly Rhubarb Custard Cake with minimal effort, perfect for busy days. This cake is so delicious you won’t believe how easy it is to make.
Ingredients
- 2 layer yellow cake mix
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 pint heavy whipping cream
Directions
- Preheat Oven
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Make Cake Batter
- In a large bowl or mixer, prepare batter for cake mix according to the package direction
- Rhubarb On Top of Batter
- Pour the cake batter in baking dish spread batter evenly,
- Pour and spread rhubarb in a layer over batter, spreading it evenly.
- Sprinkle the sugar on top of the rhubarb
- Prepare Custard Topping
- Pour the heavy whipping cream evenly over the sugar but don’t try to spread it around.
- Bake
- Bake in the preheated oven for 50-60 minutes or until the top is golden and springs back when lightly touched.
- Cool and Serve
- Allow the cake to cool for at least 15 minutes before serving. Dust with powdered and or granulated or rock sugar if desired. Refrigerate the cake once cooked for safe keeping.
This Rhubarb Custard Cake combines the tartness of rhubarb with a rich custard layer and a moist cake, creating an easy, delightful and comforting dessert. Enjoy!