Rhubarb Custard Cake
Spring in Minnesota always means one thing: rhubarb season. And when those ruby-red stalks start showing up in my yard or at the farmers market, I get so excited to bring out this recipe for Rhubarb Custard Cake!
If you’ve never tried Rhubarb Custard Cake, you’re in for a treat. And guess what? I’m keeping it super easy with a little shortcut—boxed cake mix!
I found this recipe in the book Rhubarb: 50 Tried & True Recipes a couple of years ago and it’s just so yummy I have to make it every year!
This recipe is everything I love about spring baking:
- Sweet and creamy
- Tangy and fresh
- And ridiculously easy to put together
If you’re swimming in rhubarb—or know someone who is—this is a must-make. And if you do bake it, I’d love to hear how it turns out for you. Leave a comment below.
If you love this easy rhubarb custard cake, be sure to check out my other rhubarb favorites like Classic Rhubarb Crisp, or Rhubarb Upside Down Cake — perfect ways to use up those extra stalks!
Happy Baking!
What is Rhubarb Custard Cake?
Rhubarb custard cake is a delicious, old-fashioned dessert that features tart rhubarb baked into a soft, moist cake with a layer of creamy custard.
The rhubarb softens as it bakes, releasing its tart juices into the custard, which thickens and melds beautifully with the cake, The result? A luscious, almost magic-layered dessert that’s sweet, creamy, and tangy all at once.
It’s especially popular in the spring and early summer when rhubarb is in season.
Ingredients
- Yellow cake mix
- Rhubarb, cut into 1/2 inch pieces
- Eggs
- Sugar
- Water
- Vegetable oil
- Heavy cream
How to make Rhubarb Custard Cake
Preheat oven to 350 degrees.
Lightly grease a 9×13 – inch baking pan.
Prepare yellow cake batter according to package directions.
Pour batter into prepared pan.
Spread rhubarb evenly over batter.
Sprinkle sugar over rhubarb, and pour whipping cream over everything.
Bake 1 hour.
Remove cake from oven; cool, cover, and refrigerate overnight.
Simple, seasonal, and just right for sharing.
Rhubarb Custard Cake
Equipment
Ingredients
- 1 15.25 – ounce premium yellow cake mix
- 4 – 6 cups chopped rhubarb about 8 – 15 medium – size stalks, cut into ½ – inch pieces
- ¾ cup sugar
- 1 cup whipping cream
Instructions
- Preheat oven to 350 degrees.
- Lightly grease a 9×13 – inch baking pan.
- Prepare yellow cake batter according to package directions.
- Pour batter into prepared pan.
- Spread rhubarb evenly over batter.
- Sprinkle sugar over rhubarb, and pour whipping cream over everything.
- Bake 1 hour.
- Remove cake from oven; cool, cover, and refrigerate overnight.
- Simple, seasonal, and just right for sharing.
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