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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Rhubarb Custard Cake Recipe

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This recipe for Rhubarb Custard Cake is from The Jones Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package yellow cake mix
4 cups fresh or frozen rhubarb
1 cup sugar
1 cup whipping cream
Whipped cream and fresh mint, optional
Directions:
Directions:
Prepare cake batter according to package directions. Pour into a greased 13 in x 9 in x 2 in baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. Bake at 350 degrees for 40-45 minutes or untio golden brown. Cool for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers.
Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
You can use 3-4 cups peaches no sugar. Same directions.

 

 

 

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