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Rhubarb Custard Cake
Ingredients:
1 pkg. yellow cake mix
4 c. chopped fresh or frozen rhubarb
1 c. sugar
1 c. whipping cream
Whipped cream and fresh mint, optional
1 pkg. yellow cake mix
4 c. chopped fresh or frozen rhubarb
1 c. sugar
1 c. whipping cream
Whipped cream and fresh mint, optional
Directions:
Prepare cake batter according to package directions. Pour into a greased 13x9x2" baking pan. Sprinkle with rhubarb and sugar. Slowly pour cream over top. Bake at 350 for 40-45 minutes or until golden brown. Cool for 15 minutes before serving. Garnish with the whipped cream and mint if desired. Refrigerate leftovers.
Makes 12-15 Servings
Prepare cake batter according to package directions. Pour into a greased 13x9x2" baking pan. Sprinkle with rhubarb and sugar. Slowly pour cream over top. Bake at 350 for 40-45 minutes or until golden brown. Cool for 15 minutes before serving. Garnish with the whipped cream and mint if desired. Refrigerate leftovers.
Makes 12-15 Servings
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