Comments on: Rhubarb Custard Cake

By: Lthrbth

Lthrbth — Wed, 06 Jun 2012 00:44:43 +0000

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…

By: koffeekitchen

koffeekitchen — Wed, 19 May 2010 21:45:12 +0000

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!

By: 4wielers

4wielers — Sun, 16 May 2010 19:01:47 +0000

This was super yummy! I’ve tried other rhubarb cakes but I think this “custard” version is the yummiest of all!

By: grannysmithgreen

grannysmithgreen — Tue, 11 May 2010 04:42:24 +0000

I made this tonight and we loved it! Thanks for the recipe!

By: kathyingreendale

kathyingreendale — Sun, 09 May 2010 03:03:39 +0000

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.