Rhubarb Custard Cake

“Rhubarb thrives in my northern garden and is one of the few crops the pesky moose don’t bother! Of all the desserts I’ve tried, this rhubarb custard cake is my first choice. It has old-fashioned appeal but is so simple to prepare.” —Evelyn Gebhardt, Kasilof, Alaska

Rhubarb Custard CakePhoto: Taste of Home
Servings Prep Time Cook Time
15servings 10minutes 40minutes + cooling
Servings Prep Time
15servings 10minutes
Cook Time
40minutes + cooling
Portions: servings
Portions: servings
  1. Preheat oven to 350°. Prepare cake batter according to package directions. Pour into a greased 13x9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top.
  2. Bake until golden brown, 40-45 minutes. Cool on a wire rack for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers.
Recipe Notes

Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts
1 piece: 300 calories, 13g fat (5g saturated fat), 55mg cholesterol, 269mg sodium, 44g carbohydrate (29g sugars, 1g fibre), 3g protein.