Rhubarb Custard Cake Recipe

Ingredients: 1 package yellow cake mix (regular size), 4 cups chopped fresh or frozen rhubarb,

1 cup sugar, 1 cup heavy whipping cream, Whipped cream and fresh mint, optional. Turn

the oven on to 350°. Cake batter should be prepared as directed on the packet. Transfer into a

13 x 9-inch baking dish that has been buttered. Add sugar and rhubarb to the mixture. Pour the

cream over top gradually. For 40–45 minutes, or until golden brown, bake. Before serving, let cool for fifteen

minutes on a wire rack. If desired, add mint and whipped cream as garnishes. Store leftovers in the refrigerator.

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