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| 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.
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| 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!
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| 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.
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| Delicious, moist and SO EASY |
Rhubarb Custard Cake
Ingredients
One 2-layer yellow cake mix
4 cups rhubarb stalks, chopped
1 cup sugar
2 cups heavy cream or whipping cream
Method
- Preheat oven to 350° F.
- Prepare cake mix according to package directions. Pour batter into a 10 x 13 casserole dish.
- Scatter chopped rhubarb evenly over the surface of the batter. Sprinkle sugar and heavy cream over rhubarb.
- Place a cookie sheet on the oven rack underneath if you're worried about spillage; it tends to bubble over a bit.
- Bake for 50-60 minutes, or until top of cake springs back lightly when pressed.
2 comments:
What about the 2 cups of heavy cream?
Ooops! Thanks for pointing out the omission — the post has been edited to add the heavy cream. =)
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