Easy 6 Ingredient Rhubarb Custard Cake is an easy dessert made with tart rhubarb, a sweet custard and a box mix cake for a simple and delicious recipe that anyone can make!
Rhubarb Custard Cake With 6 Ingredients
Rhubarb Custard Cake with just six ingredients almost sounds like a magic trick. Just dump, mix, bake and voila! You have a delicious tart cake with a custard pudding twist. Take ordinary yellow cake mix and make something you don’t see everyday.
If you haven’t experienced the combination of rhubarb and custard you are missing out. Rhubarb Custard Pie and Strawberry Rhubarb Custard Dessert are just a couple of my favorite spring desserts I have to make!
Rhubarb Cream Cake
This Midwestern dessert is a country classic that often goes by the name Rhubarb Cream Cake. I felt the cream created a luscious custard consistency in the center with the egg based cake. Therefore I named it appropriately.
You have got to love when a simple store bought box cake mix can be transformed into a decadent dessert with only a few ingredients, like this Dark Chocolate Cake. No matter what you call it, you will be calling it delicious!
Ordinarily, when anyone thinks about rhubarb, chances are they think about strawberries, rhubarb and a thick glaze sauce in a pie. But don’t limit the potential of what you can do with rhubarb!
Doing a custard cake with rhubarb still provides that tangy sour that makes rhubarb special, but custard instead of glaze is a great twist on how to enjoy it.
Some Tips About Rhubarb
Rhubard is great for adding a nice sour edge to all sorts of things, and is mostly used for desserts. This is because rhubarb is so sour it needs sugar to balance it out.
You can use canned chopped rhubarb or fresh rhubarb depending on your preference and availability. However, the one thing you never want to do is use the leaves of rhubarb!
The leaves contain very high amounts of oxalic acid, which is fine in small quantities, but too much is not good. (It can cause kidney stones). So if you do use fresh stalks of rhubarb, then be sure to cut away all of the green leafy top.
Yellow Cake Mix
Ok, do you you feel like you are cheating if you use a pre-mixed cake mix? Stop being so tough on yourself. Pre-mixed yellow cake mix is so convenient and when it comes to baking cakes, measurements make all the difference.
What would you prefer? A cake mix that never sets up and bakes properly or a cake mix that gets the job done and doesn’t require any extra effort besides the wet ingredients you need to mix in?
Yellow cake mix is made of the same things you would make your own cake batter from. The ingredients are just nice and precisely measured.
The one downfall that is usually encountered with store bought cake mixes is that they get dry and stale the day after you bake them. This rhubarb custard cake is the exception. All of the creamy custard filling keeps the cake moist and fresh for days!
Serving and storing custard cake
Like most cakes, this one is best served just a little bit warm topped with cool whipped cream. The combination of flavors and textures is absolutely amazing!
I love real whipped cream, but Cool Whip also works great. Everyone has their own preference when it comes to this and that is totally fine! Do what you like best.
Unlike most cakes that you can leave out on the counter for a few days, you will need to refrigerate this rhubarb custard cake. The creamy custard center will spoil too quickly if it isn’t refrigerated.
Chances are there won’t be much left to refrigerate anyways seeing it is just that good!
Anymore Great Dessert Recipes?
If you are looking for more amazing dessert to use up your rhubarb, be sure to check out these Rhubarb Recipes!
- 1 box yellow cake mix
- Water, eggs and vegetable oil required for cake mix
- 4 c. chopped rhubarb
- 1 1/4 c. granulated sugar
- 1 1/2 c. heavy cream
- OPTIONAL - whipped cream or Cool Whip for serving
- Preheat oven to 350°.
- Prepare yellow cake mix as directed. Pour in a greased 9x13 pan.
- Sprinkle chopped rhubarb and sugar evenly over the cake mix.
- Pour heavy cream over everything.
- Bake at 350° for 60-70 minutes.
- Serve cake warm topped with whipped cream and store leftovers in the refrigerator.
Frozen rhubarb will work in this recipe as a substitute. Just be sure to thaw and pat it dry before adding it to the cake.
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Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 430Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 522mgCarbohydrates: 76gFiber: 1gSugar: 48gProtein: 4g
Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.