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Easy Rhubarb Custard Cake Recipe

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3.9 from 14 reviews

  • Author: Sara
  • Total Time: 1 hour 25 minutes
  • Yield: 15 servings

Description

Delight in this Easy Rhubarb Custard Cake featuring a simple yellow cake base topped with tart rhubarb and a luscious custard made from heavy cream. Perfect for spring when rhubarb is in season, this dessert combines a moist cake with a creamy, tangy topping baked to golden perfection. Serve warm with whipped cream or Cool Whip for an irresistible treat that’s both comforting and elegant.

Ingredients

Cake Mix

  • 1 box yellow cake mix
  • Water, eggs, and vegetable oil as required for the cake mix

Topping

  • 4 cups chopped rhubarb
  • 1 1/4 cups granulated sugar
  • 1 1/2 cups heavy cream

Optional Toppings

  • Whipped cream or Cool Whip for serving

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cake.
  2. Prepare Cake Mix: Follow the package instructions to prepare the yellow cake mix, using the specified amounts of water, eggs, and vegetable oil. Pour the batter into a greased 9×13-inch baking pan, spreading evenly.
  3. Add Toppings: Evenly sprinkle the chopped rhubarb over the cake batter in the pan, then sprinkle the granulated sugar evenly on top of the rhubarb to balance the tartness.
  4. Pour Cream: Gently pour the heavy cream over the entire surface, ensuring it covers the fruit and cake mix evenly.
  5. Bake: Place the pan in the preheated oven and bake for 60 to 70 minutes until the custard is set, the cake is cooked through, and the top is lightly golden.
  6. Serve: Let the cake cool slightly before serving warm, topped with whipped cream or Cool Whip if desired. Store leftovers in the refrigerator to maintain freshness.

Notes

  • Rhubarb is quite tart; the sugar balances it, but adjust the sugar to taste if you prefer sweeter or tarter.
  • Use a toothpick to check doneness; it should come out mostly clean, with a little moistness from the custard.
  • Greasing the pan well prevents sticking and makes serving easier.
  • For a lighter option, substitute heavy cream with half-and-half, though custard texture may be less rich.
  • Serve warm for the best custard texture and flavor, but the cake can also be enjoyed cold.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/easy-rhubarb-custard-cake-recipe/