Sweet & Tart Rhubarb Custard Delight
Indulge in the wonderful flavors of Sweet & Tart Rhubarb Custard Delight, a delightful fusion of a moist yellow cake and a creamy custard topping. This cake features the unique tartness of rhubarb, balanced perfectly with a hint of sweetness from sugar and the richness of whipping cream. It’s an easy-to-make dessert that’s perfect for gatherings, potlucks, or just a cozy afternoon with family. Slice into this beautiful dessert for a surprising burst of flavors that will make everyone ask for seconds!
12
Servings
N/A
Calories
7
Ingredients
Ingredients
Yellow cake mix
1 box (Follow package instructions)
Water
1 1/4 cups (Measured)
Vegetable oil
1/3 cup (Measured)
Eggs
3 large (Beaten)
Rhubarb
4 cups (Chopped)
Granulated sugar
1 cup (Measured)
Whipping cream
1 cup (Measured)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the yellow cake mix with water, vegetable oil, and beaten eggs. Mix according to the instructions on the cake mix package until well combined.
3
Pour the cake batter into a greased 13x9 inch baking pan, spreading it evenly.
4
In a separate bowl, mix the chopped rhubarb with the granulated sugar until the rhubarb is well coated.
5
Sprinkle the rhubarb and sugar mixture evenly over the cake batter in the pan, ensuring even distribution.
6
Slowly and gently pour the whipping cream over the top of the cake and rhubarb layers, allowing it to seep in.
7
Bake in the preheated oven for 45-50 minutes, or until the cake is set and lightly golden on top. The center may appear slightly jiggly as it will set as it cools.
8
Once baked, remove from the oven and allow to cool slightly before slicing and serving warm or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sweet & Tart Rhubarb Custard Delight?
It is a fusion of a moist yellow cake and a creamy custard topping featuring the unique tartness of rhubarb balanced with sugar and rich whipping cream.
What are the main ingredients in this recipe?
The main ingredients are one box of yellow cake mix, water, vegetable oil, three large eggs, four cups of chopped rhubarb, granulated sugar, and whipping cream.
How do I prepare the rhubarb for this cake?
The rhubarb should be chopped into small pieces and then mixed in a bowl with granulated sugar until it is well coated.
What size baking pan should I use?
A greased 13x9 inch baking pan is required for this recipe.
At what temperature should I preheat my oven?
Preheat your oven to 350°F (175°C) before you begin preparing the batter.
How do I mix the cake batter?
Combine the yellow cake mix with water, vegetable oil, and beaten eggs in a large mixing bowl according to the instructions on the cake mix package.
How long does this rhubarb custard cake take to bake?
It takes approximately 45 to 50 minutes in a preheated oven.
Is it normal for the center to be jiggly after baking?
Yes, the center may appear slightly jiggly when removed from the oven but it will set as the cake cools.
How do I create the custard layer?
The custard layer is created by slowly and gently pouring liquid whipping cream over the layers of cake batter and sugared rhubarb.
How many servings does this recipe provide?
This recipe provides approximately 12 servings.
Can I serve this dessert warm?
Yes, the cake can be served while still slightly warm or at room temperature.
What category of diet does this recipe fall into?
This recipe is categorized as a Low Protein dessert.
Do I need to whip the cream before adding it to the cake?
No, you should pour the liquid whipping cream directly over the top of the rhubarb and batter layers.
How should I distribute the rhubarb over the batter?
The rhubarb and sugar mixture should be sprinkled evenly over the top of the cake batter in the pan.
Is this recipe suitable for potlucks?
Yes, it is a perfect easy-to-make dessert for gatherings, potlucks, or family cozy afternoons.
Should the eggs be beaten before adding them to the cake mix?
Yes, the instructions specify using three large beaten eggs.
What makes the rhubarb sweet in this recipe?
The rhubarb is tossed with one cup of granulated sugar to balance its natural tartness.
Should I grease the baking pan?
Yes, you should pour the cake batter into a greased 13x9 inch baking pan.
How do I know the cake is finished baking?
The cake is done when it is set and the top has become lightly golden.
Can I use a different flavor of cake mix?
The recipe specifically calls for yellow cake mix to achieve the traditional flavor profile.
What is the texture of the finished cake?
The cake is moist on the bottom with a creamy custard-like topping mixed with tart fruit.
How much rhubarb do I need?
You will need four cups of chopped rhubarb.
How much whipping cream is used?
The recipe requires one cup of whipping cream.
Is the rhubarb cooked before being added to the batter?
No, the chopped rhubarb is added raw after being coated in sugar; it cooks during the baking process.
What is the amount of vegetable oil needed?
You need 1/3 cup of vegetable oil.
What tags are associated with this recipe?
Tags include rhubarb, custard, cake, dessert, low protein, easy recipe, baking, sweet and tart, and comfort food.
Does this recipe contain sodium information?
The provided data does not include specific nutritional values for sodium.
What if I do not have a 13x9 inch pan?
A 13x9 inch pan is recommended for even baking and distribution of the layers; other sizes may require adjusted baking times.
Can I substitute granulated sugar for another sweetener?
The recipe calls for granulated sugar to coat the rhubarb; substitutions may affect the texture of the custard.
Is the rhubarb peeled?
The instructions only specify that the rhubarb should be chopped; peeling is generally not necessary for this type of bake.