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Rhubarb Custard Cake




Source of Recipe


Internet


List of Ingredients




1 2-layer yellow cake mix (and the water, oil, and eggs for the mix)
4 c chopped rhubarb
1 c sugar
1 pint whipping cream (2 cups) or use 1 cup cream and 1 cup evaporated milk

Recipe



Preheat oven to 350°
Grease and flour a 13x9 inch pan
Prepare cake mix as directed on package directions (using water,oil, and eggs); turn into prepared pan
Spread chopped rhubarb evenly over top of cake batter
Sprinkle sugar evenly over rhubarb
Pour cream (unwhipped) evenly over sugar
Bake in the preheated oven 50-60 min, or until cake tests done (springs back when lightly touched)
When baked, the cream, sugar, and rhubarb sink to the bottom, cake rises forming a custard layer under cake
*Can halve this by using 1 layer Jiffy cake mix and baking in a 9x9 square pan for 45-50 minutes
I halved the recipe using the Jiffy cake mix, and I used all the whipping cream (1 pint) for this halved version)