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

2 eggs
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.


Debbie said...

heide hey happy birthday early i got ahead of myself I just need some rubarb help debbie

Sharon said...

I'm printing this recipe out tonight, hoping to make it tomorrow for our neighbors...I LOVE custardy-type stuff and can't wait to try this! Thanks for sharing the recipe!

Sharon said...

I love the cake...and the neighbors do too! Thanks for the recipe!

Heidi said...

Yeah! I'm glad it was a success!

Heather said...

Thanks Heidi! Another one of your recipes I'll have to try.