Friday, May 14, 2010
Rhubarb Custard Cake
Who doesn't LOVE rhubarb?! Well actually, I know some who don't.
But, for the rest of us, here is another way to use up that strange, over-achiever of a fruit that doesn't stop giving.
This is a twist on that classic recipe that Betty Crocker gave us on her cake mix out of box, but this one doesn't include a box....or her cake mix. It's from scratch! Rhubarb Custard Cake
for the cake:
2 1/2 c flour
3 t baking powder
1 t salt
1 c sugar
1/2 c oil
1 1/3 c milk
2 t vanilla
for the fruit & custard layer:
4 c chopped rhubarb
3/4 c sugar
1 1/2 c whipping cream
Combine rhubarb and sugar. Set aside.
Whisk together flour, salt, sugar, and baking powder in a medium bowl.
In a larger bowl, mix eggs, vanilla, oil, and milk.
Slowly mix dry ingredients into the wet until thoroughly combined.
Pour into greased and floured 9x13 pan.
Scatter rhubarb and juices evenly across the top.
Pour the cream over top.
Bake at 350 degrees for about 1 hour until cake springs back when touched.