Quick and Easy Rhubarb Custard Cake
Rhubarb Custard Cake is a vintage dessert that tastes delightfully fancy with morsels of sweet-tart rhubarb hidden in a creamy custard and covered with moist and fluffy cake. It is also delightfully simple to make, so it’s a perfect dessert for any night of the week or to whip up to bring to a potluck.
Equipment
- 9x13 Cake Pan
Ingredients
- 1 white or yellow cake mix mixed according to the package directions. See note.
- 3 cups finely chopped fresh rhubarb. See note.
- 1 cup granulated sugar I prefer Morena sugar
- 1 ½ cup heavy whipping cream
Instructions
- Heat the oven to 350°. Spray a 9x13” cake pan with non-stick cooking spray.
- Mix the cake mix according to the package directions (or prepare a standard white cake batter from scratch if desired). Pour the batter into the prepared pan.
- Sprinkle the finely diced rhubarb evenly over the cake batter. Next, sprinkle on the sugar. Do not stir.
- Lastly, pour the heavy whipping cream over everything. Carefully place the pan into the heated oven.
- Bake for 50-60 minutes. The cake will be done when the top is golden brown and springs back when lightly pressed.
- Rhubarb Custard Cake can be served warm, but it is best served at room temperature. Store any leftovers covered in the fridge for up to three days.
- Enjoy!
Notes
- Most traditional recipes for Rhubarb Custard Cake call for a yellow cake mix, but I prefer a white cake mix to avoid the food dyes found in most yellow cake mixes. You can use either a yellow or white cake mix, or even make your own standard cake mix from scratch and proceed with the recipe as directed.
- This recipe is best made with fresh rhubarb, but it can also be made with frozen rhubarb (frozen rhubarb may be available in the frozen fruit section of your grocery if you can’t find any fresh). If you are using frozen rhubarb, you’ll achieve the best results by measuring the amount of rhubarb while it is frozen, then allowing it to thaw and drain off the excess liquid (do not squeeze the rhubarb). Proceed with the recipe as directed.