Even people who say they don’t like “pie plant” love this cake. I’ve tried other versions with less rhubarb and cream, but this one makes a better custard bottom.
Chop rhubarb, set aside.
Prepare cake mix according to box (you’ll need eggs, oil, and water). Pour batter into greased and floured 9×13 cake pan. Use a glass one, if you have it.
Sprinkle chopped rhubarb evenly on top of batter. Sprinkle sugar evenly on top of rhubarb. Pour the whipping cream over all.
Bake at 350 degrees for 50-60 minutes. Cool and chill before serving, if you can wait that long. Doesn’t require frosting, but it’s extra lovely served with a dollop of whipped cream on top.
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So GOOD! But I made some changes…larger pan (11×14) and 3 cups of cream instead of 2. In my humble opinion it could use even 4…
I’ve had this same recipe for years, and love it! Definately don’t skimp on the cream, it won’t be as “custardy”. This cake is great eaten cold or warm out of the oven with vanilla ice cream. Try it, you’ll be glad you did!
Prep: Cook:
Serves: 12 Level: Intermediate
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by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
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4wielers on 5.16.2010
This was super yummy! I’ve tried other rhubarb cakes but I think this “custard” version is the yummiest of all!
grannysmithgreen on 5.11.2010
I made this tonight and we loved it! Thanks for the recipe!
kathyingreendale on 5.8.2010
I made this as a dessert to serve my parents tonight for a Mother’s Day dinner. FANTASTIC! This is one of the best rhubarb cakes I have EVER had….and I LOVE rhubarb. I made it in a glass pan as suggested, but had trouble with it bubbling over. If you make this cake (and I’m highly suggesting you should!) be sure to use a deep pan and place a parchment lined cookie sheet underneath to catch the drips. Superb! Thanks for sharing such a great recipe.