Rhubarb Custard Cake
Rhubarb Custard Cake is a hor d'oeuvre that serves 15. For 44 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains around 2g of protein, 7g of fat, and a total of 240 calories. It will be a hit at your Mother's Day event. 35 people found this recipe to be delicious and satisfying. If you have heavy whipping cream, rhubarb, yellow cake mix, and a few other ingredients on hand, you can make it. It is brought to you by Cheap Recipe Blog. From preparation to the plate, this recipe takes about 50 minutes. With a spoonacular score of 17%, this dish is rather bad. Try Rhubarb & custard cake, Rhubarb Custard Cake, and Rhubarb Custard Cake for similar recipes.
Servings: 15
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1/2 pint heavy whipping cream
4 cups rhubarb, cut into small pieces
1 cup sugar
1 yellow cake mix, prepared according to directions on box
Equipment:
cake form
oven
frying pan
Cooking instruction summary:
Preheat oven to 350F. Spray a 9x13-inch cake pan with nonstick cooking spray. Set aside.Prepare yellow cake mix according to package directions. Pour cake batter into prepared pan. Sprinkle rhubarb evenly over cake batter and then sprinkle with sugar. Pour heavy whipping cream evenly over cake.Bake for 40 to 45 minutes, or until golden brown. Allow to cool before serving. Serve with freshly whipped cream.
Step by step:
1. Preheat oven to 350F. Spray a 9x13-inch cake pan with nonstick cooking spray. Set aside.Prepare yellow cake mix according to package directions.
2. Pour cake batter into prepared pan. Sprinkle rhubarb evenly over cake batter and then sprinkle with sugar.
3. Pour heavy whipping cream evenly over cake.
4. Bake for 40 to 45 minutes, or until golden brown. Allow to cool before serving.
5. Serve with freshly whipped cream.
Nutrition Information:
covered percent of daily need
