Wednesday, July 1, 2009

Rhubarb Custard Cake

My rhubarb is all done but I found some at the Farmer's Market so am making this last hurrah for my sister who is here from California. I also make Rhubarb-Strawberry jam – but this cake is definitely our favorite rhubarb recipe. Makes a VERY moist cake.


Ingredients:
Two-layer yellow cake mix
4 cups chopped rhubarb
1 cup granulated sugar
1-pint whipping cream (2 cups)
Procedure:
Prepare batter for cake mix according to package directions; turn into greased and floured 9x13S pan. Mix the rhubarb, cream and sugar in a separate bowl and then spread on top of cake batter. Bake at 350 for 50-60 minutes, until cake springs back when lightly touched.
The rhubarb mixture sinks to the bottom, forming a custard layer.

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