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 Cake

yellow cake mix (regular size)

rhubarb

sugar

heavy whipping cream

Whipped cream and fresh mint, optional

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.

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.

<p>Rhubarb from my garden is going crazy with growth right now so this recipe made using some up delicious. Many boxed cake mix recipes fall flat to me but this one.....over the moon good! I highly recommend this one as 'easy AND delicious'. I thought the additional cream might make it loose or gooey but, nope, just enhanced everything else for a great dessert. I will definitely be making again as my rhubarb is a heavy producer. Thanks TOH for a great keeper of a recipe!!</p><p></p>

Just out of the oven....looks beautiful & delish. I added about 1 cup of strawberries cut up & some sour cream rather than water. This was recommended by another on a different recipe entirely but using cake mix. It works great!

There's not a lot of rhubarb where I live, so when I find some, I buy as much as possible. Then I go looking for new recipes to try. This smelled delicious when it was baking and tasted even better. It was very wet on the bottom, so after eating 3 pieces, I put it back in the oven for another 15 minutes. It was still a bit wet, but I'll add some flour to the recipe next time. And there will definitely be a next time, as I'm watching my grandsons finish it off while I write this!

I recently made this for two friends' birthdays and everyone loved it. It's so simple and so delicious, especially if you love rhubarb! I usually make my cakes from scratch but this is a great recipe if you need something quick and yummy that serves a lot. I served it with both whipped cream and ice cream to give people a choice. There were no leftovers....

I don't understand the photo - the rhubarb is in the middle of the cake but the instructions have you put the rhubarb on top. Does it sink to its own to the middle? thanks

Used the liquid drained off my frozen rhubarb for the water in the cake mix for extra flavor, yummy!

I have used this recipe for years. I use a white cake mix instead of a yellow and it smells and tastes heavenly!  I let the chopped rhubarb and sugar gel up before I sprinkle it over the cake.

We love rhubarb and always make a pie with the first picking. Wanted to try something different. Searched "Taste of Home" for a recipe and this popped up. Delicious and oh so easy to make. This will be made again and again as long as the rhubarb holds out. Hmmm, wonder what it would be like with strawberries?

My family absolutely raved about this as they love rhubarb & its soooo easy!!  I sprinkled a mixture of cinnamon & sugar over the top half way through baking..Yummy

We really enjoyed this cake.  I made it as the recipe is written.  It was golden brown and done at 45 minutes.

Incredibley easy and delicious...I used rhubarb I had frozen from my garden and it turned out beautifully!

I have made this many times, always turns out great. However, I use 2c. sugar and a pint of whipping cream (2 cups instead of 1). If you want it slightly less fattening, you can use 3/4 pint of half and half, but it comes out more watery and less custardy but still yummy!  And I bake 1hr 15mins.

The original recipe called for an 18.25 ounce cake mix so I added extra flour (about 5-6 Tbls) to keep consistency with current smaller weight packaging.  It turned out just like the picture, and every bit as tasty.   This cake will certainly be making repeat appearances at our table.

This is my new favorite rhubarb recipe.  Wonderful creamy texture.  Easy to make.  Doesn't taste like it started from a mix.  I took it to a church dinner and was asked for the recipe!  I'll probably try this again sometime with peaches, strawberries, or blackberries.

My kids even love this cake, I like it because it is easy and whip it up in no time.  I use different flavors of cake mix, and add fresh strawberries.

I have made this many times and never had one person say they didn't like it, and it always disappeared.  and it is sooooo easy

This is a family favorite. Do easy and delicious. YUM!

I really love rhubarb and even though you used a cake mix for this it will not even slow me down I will stir up a cake from scratch and try this one. We have another rhubarb cobbler we make a lot of so we have many frozen packages of four cups of rhubarb in our freezer.

The ease and flavor is wonderful. The rhubarb never did settle to the bottom and looks nowhere like the picture. Wish I knew why.

I make at least two or three of these each spring!  Deee-lish!

we really liked this cake, especially when it was cooled.

Mine was raw in the middle after the suggested cooking time.  I will definitely bake it a lot longer next time.  I did use half & half instead of whipping cream but that shouldn't have made that much difference in the cooking time.  I agree with the one other reviewer on a cooking time of 1 hour 15 minutes.

rhubarb custard cake

Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 15

Author : Taste of Home

Ingredients

Instructions

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