Rhubarb Custard cake
This is an easy cake to make since it includes a cake mix. But, it's delicious…and it's a great way to use up that leftover rhubarb!
Servings 8 servings
Equipment
- 1 9 x 13 pan
Ingredients
- 1 box yellow cake mix
- 3 cup rhubarb cut into 1/4-inch chunks
- 1 cup sugar substitute half xylitol to save calories
- 1 pint heavy cream
Instructions
- Preheat oven to 350 and grease the cake pan.
- Prepare the yellow cake as instructed on the box. Pour into pan, but do not bake yet!
- Spread the rhubarb evenly on top of the cake batter.
- Spread the cup of sugar evenly onto the top of the rhubarb.
- Pour the heavy cream evenly over the mixture.
- Bake for 60 to 70 minutes, until the top is brown and looking crispy.
- Let cool briefly after removing from oven; but, it's best served warm with a dollop of whipped cream.