Signature Dish of Barb Schaller (Melba's Jammin')

Rhubarb Custard Cake Rhubarb Custard Cake

Recipe By: Minneapolis Star Tribune Taste Section 5/25/88

Serving Size: 18

Two-layer yellow cake mix
4 cups chopped rhubarb
1 cup granulated sugar
1 pint whipping cream (2 cups)

  1. Prepare batter for cake mix according to package directions; turn into greased and floured 9x13" pan. Dump the chopped rhubarb on top of the cake batter.
  2. Sprinkle the sugar on top of the rhubarb.
  3. Pour the whipping cream (unwhipped) over the sugar.
  4. Bake at 350° for 50-60 minutes, until cake springs back when lightly touched.

The cream, sugar, and rhubarb sink to bottom, forming a custard layer. Makes 1-18 (depending on how you cut it!!) dee-vine servings.

Keep refrigerated, and serve custard side up.

Notes:

If you make the full recipe, make certain your pan is at least 2-1/2" deep -- 3" is better. If it's only two inches, take out about a half cup of the batter before proceeding with the rhubarb, sugar, and cream.

Halve the recipe (Jiffy one-layer cake mix) and use a 9" square pan; bake ±45 minutes. (5/16/95)

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