Rhubarb Custard Dessert
05-02-2013, 05:08 PM
#1
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Location: Southern MN
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Rhubarb Custard Dessert
1 package yellow cake mix
4 cups chopped rhubarb
1 cup sugar
1 pint heavy whipping cream
Prepare cake mix according to directions. Pour into a greased 9 x 13 glass cake pan. Cover batter with 4 cups chopped rhubarb, sprinkle rhubarb with 1 cup sugar. Pour 1 pint heavy whipping cream over all ingredients in pan. Bale at 350 degrees for 50 - 60 minutes or until cake springs back to touch. Cream and rhubarb will sink to the bottom forming a lush custard layer. Store leftovers in the frig.
4 cups chopped rhubarb
1 cup sugar
1 pint heavy whipping cream
Prepare cake mix according to directions. Pour into a greased 9 x 13 glass cake pan. Cover batter with 4 cups chopped rhubarb, sprinkle rhubarb with 1 cup sugar. Pour 1 pint heavy whipping cream over all ingredients in pan. Bale at 350 degrees for 50 - 60 minutes or until cake springs back to touch. Cream and rhubarb will sink to the bottom forming a lush custard layer. Store leftovers in the frig.
05-03-2013, 04:52 AM
#4
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Join Date: May 2012
Location: Tall Corn State
Posts: 1,231
Originally Posted by PurplePassion
1 package yellow cake mix
4 cups chopped rhubarb
1 cup sugar
1 pint heavy whipping cream
Prepare cake mix according to directions. Pour into a greased 9 x 13 glass cake pan. Cover batter with 4 cups chopped rhubarb, sprinkle rhubarb with 1 cup sugar. Pour 1 pint heavy whipping cream over all ingredients in pan. Bale at 350 degrees for 50 - 60 minutes or until cake springs back to touch. Cream and rhubarb will sink to the bottom forming a lush custard layer. Store leftovers in the frig.
4 cups chopped rhubarb
1 cup sugar
1 pint heavy whipping cream
Prepare cake mix according to directions. Pour into a greased 9 x 13 glass cake pan. Cover batter with 4 cups chopped rhubarb, sprinkle rhubarb with 1 cup sugar. Pour 1 pint heavy whipping cream over all ingredients in pan. Bale at 350 degrees for 50 - 60 minutes or until cake springs back to touch. Cream and rhubarb will sink to the bottom forming a lush custard layer. Store leftovers in the frig.
05-04-2013, 12:00 PM
#7
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Join Date: Mar 2007
Location: Southern MN
Posts: 2,376
Originally Posted by JoyjoyMarie
OMG! That's so easy and sounds terrific - Hope my 2 dwindling plants give me enough to try it soon!!
05-04-2013, 11:20 PM
#9
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Join Date: Jul 2012
Location: Not Here
Posts: 3,817
What? no eggs? I thought Custard always had eggs! I haven't had custard in years because I can't have eggs.
This looks delicious. Grow little Rhubby, grow!!
(it's early spring for us, it's still "cute" and about 2" high. )
This looks delicious. Grow little Rhubby, grow!!
(it's early spring for us, it's still "cute" and about 2" high. )
05-05-2013, 05:23 AM
#10
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Join Date: Mar 2007
Location: Southern MN
Posts: 2,376
Originally Posted by ArchaicArcane
What? no eggs? I thought Custard always had eggs! I haven't had custard in years because I can't have eggs.
This looks delicious. Grow little Rhubby, grow!! (it's early spring for us, it's still "cute" and about 2" high. )
This looks delicious. Grow little Rhubby, grow!!
(it's early spring for us, it's still "cute" and about 2" high. )
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