Description
Easy Rhubarb Custard Cake is a moist and tangy dessert that combines tart rhubarb with a rich, creamy custard-like filling, all baked into a soft vanilla cake base. Perfect for spring and summer gatherings.
Ingredients
Units
Scale
- 1 box yellow cake mix (15.25 oz)
- 4 cups chopped fresh rhubarb
- 1 cup granulated sugar
- 2 cups heavy cream
- Butter or non-stick spray for greasing pan
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the yellow cake mix according to package instructions and pour the batter into the prepared baking dish.
- Evenly sprinkle chopped rhubarb over the cake batter.
- Sprinkle sugar evenly over the rhubarb layer.
- Pour heavy cream over the top, covering the entire surface.
- Bake for 45-50 minutes, or until the top is golden and a toothpick inserted into the cake comes out clean (note: the custard layer will be soft).
- Let cool at room temperature, then chill in the refrigerator for at least 2 hours before serving for best texture.
Notes
- Fresh rhubarb works best, but frozen can be used—thaw and drain well first.
- This cake creates its own custard layer as it bakes—do not stir once assembled.
- Serve chilled, optionally with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 270mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg