Friday, May 25, 2012

Rhubarb Custard Cake

Pretty, red rhubarb
Spring has arrived, and that means it's the time of year when well-meaning neighbours and relatives gift you with armloads of ruby red rhubarb. You thank them — "You grew it yourself? Fanstastic!" — but you're secretly wondering what you're supposed to do with it. 

Look how much the custard bubbled up during baking!

I have a solution for you. It requires very few ingredients, a lot of rhubarb and takes only a few minutes to whip together and jam in the oven. One of the ingredients is a box of yellow cake mix. Did she just say "cake mix"?! Yes, I did! I'm not usually a fan of the box cake mix, but in this cake, it's essential!
When it's still warm, the cake is heavenly with vanilla ice cream

The chopped rhubarb, sugar and cream sink to the bottom of the cake during baking, forming a rich, custardy layer of rhubarb goodness. Serve it warm out of the oven, with a scoop of vanilla ice cream. Ooooooh. It's equally as good the next day, or you can reheat a piece for a midnight snack. That is, if there's any left.
Delicious, moist and SO EASY

Rhubarb Custard Cake

One 2-layer yellow cake mix
4 cups rhubarb stalks, chopped
1 cup sugar
2 cups heavy cream or whipping cream

  1. Preheat oven to 350° F. 
  2. Prepare cake mix according to package directions. Pour batter into a 10 x 13 casserole dish. 
  3. Scatter chopped rhubarb evenly over the surface of the batter. Sprinkle sugar and heavy cream  over rhubarb. 
  4. Place a cookie sheet on the oven rack underneath if you're worried about spillage; it tends to bubble over a bit. 
  5. Bake for 50-60 minutes, or until top of cake springs back lightly when pressed.


Anonymous said...

What about the 2 cups of heavy cream?

Lulu said...

Ooops! Thanks for pointing out the omission — the post has been edited to add the heavy cream. =)