mcwillia

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.

thimblebug6000

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.

Quilts rock

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

Quilts rock

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

tessagin

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!

auntdeb

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

paperpieceme

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.

Murphy1

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

ArchaicArcane

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.

PurplePassion

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