OH MY GOSH.....this cake is so good!!!! I've never made anything with rhubarb before. During our garage sales run yesterday, one place had a tub of fresh from the garden rhubarb and the stalks were huge. The price was 15 cents each or 2 for 25 cents and I bought 6 stalks. It only took 2 stalks to make 4 cups chopped. I used half and half in place of whipping cream and got a thin custard layer. The kitchen smelled wonderful as the cake baked. I let the cake cool for 20 minutes and couldn't resist trying a spoonful..and another....and another. Hubby wandered by and did the same thing. This recipe is a keeper.

Sure sounds yummy & I imagine it would be just as good using an actual cake recipe rather than the mix. I can't imagine the puny little stalks of rhubarb on my new plant would yield 4 cups, but it's tempting.

Oh my gosh this sounds good and I have a rhubarb plant just waiting to be picked!

An update- I made it and its awesome and soooo easy!!! Thanks for letting us in on it!

Bet that would be good with strawberries added to it. Hmm! Making me think about a strawberry rhubarb pie and big ole scoop of vanilla bean icecream. Oh Lord help me!

Tried your recipe today and we both agreed. A keeper for sure. Surprise company loved it too.

tried this twice over the weekend, once with lemon cake and once with strawberry (with 1/2 the cream), it was delicious both ways , back out here today to copy the recipe in to an email for our librarian.

Flax seed can be used as an egg replacement - try that.

Thanks Murphy1! I have used flax meal for cookies and muffins. I wasn't sure what it would do in a custard. :) I'll give it a shot though, what the heck. It can't be weirder than the Yorkshire pudding. Yeah, that doesn't work without eggs, at all. :)

Bringing this recipe back to the top; Since it is Rhubarb season again.