Rhubarb Custard Cake

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While working at the ‘Tale of Two Sisters Tearoom’ here in Red Wing Minnesota, I learned about a wonderful recipe for using up some of that rhubarb that is starting to take over in your garden. It is so wonderful that after partaking you may dream about it and have it for breakfast the next morning. πŸ˜‰

Here you go…

Ingredients:

  • 1 package (18-1/4 ounces) yellow cake mix
  • 4 cups chopped fresh rhubarb
  • 1 cup sugar
  • 1 cup heavy whipping cream
  • Whipped cream and fresh mint, (optional garnish)

To make:

  • Prepare cake batter according to package directions. Pour into a buttered 13-in. x 9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top.
  • Bake at 350Β° for 40-60 minutes or until golden brown. Cool for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers. Yield: 12-15 servings.

Enjoy!

~Melissa

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  19 comments for “Rhubarb Custard Cake

  1. Sandy
    April 19, 2010 at 7:03 pm

    I wrote this many years ago and your recipe gave me the idea to look up this little paper filler that I thought I would share….
    A Stalk On The Wild Side….Rhubarb!
    Walk into any farmers market and its there! Buy an old house and there’s probably a clump of it in the yard! Good old reliable rhubarb. Sweet old-fashioned with a defiantly sour side, rhubarb is one of the first joys of spring. It’s also surprisingly versatile and has been cultivated in this country for more than two hundred years. Rhubarb blends brightly with most summer fruits as with raspberries and strawberries. It’s a delectable dessert soup, chopped up with plums and ginger. Rhubarb can make zesty chutney for grilled meats. A nice caramelized glaze for an upside-down spice cake or honey roasted it adds color and a kind of a sweet-sour surprise to a salad with strawberries. And of course the all-time favorite the standard strawberry-rhubarb pie, that pie we have all enjoyed at sometime.
    Thanks for your great recipe.
    Sandy

  2. April 19, 2010 at 7:13 pm

    I love your comment! Do you have a recipe for the caramelized glaze for the upside down cake? I wonder if it would be similar to ‘pineapple upside down cake’?

    I’m thinking you should start writing for my blog (along with your newsletter and newspaper column) hee hee πŸ™‚

    xo,
    M

  3. May 30, 2011 at 6:49 pm

    Yum.

    • Melissa
      June 9, 2014 at 11:01 pm

      mmmmm hmmmm πŸ˜‰

  4. Shelly
    April 10, 2012 at 7:47 pm

    You have rhubarb taking over your garden? Fantastic! Here’s a recipe for a jam I made last year. It was so good every jar was given away or consumed in a month. Which is really sad because I was craving it this past Winter! I’m going to the Farmer’s Market to buy some rhubarb this weekend!

    Rosemary Honey Rhubarb Jam
    (adapted from Christine Ferber’s Mes Confitures)

    Oh… Please forgive me if I’ve already shared this recipe! Sometimes I get excited and forget!

    1-1/2 lbs rhubarb
    1 c sugar
    3.5 oz local honey – any will do wonderfully!
    Juice and zest of one lemon
    5 sprigs fresh rosemary

    Cut the rhubarb into a small dice. In a large ceramic or plastic bowl add the rhubarb, sugar, zest and rosemary. Cover and refridgerate for at least 8 hours. I let mine macerate for 24 hours!

    Separate the rhubarb/rosemary and the accumulated liquid by straining, reserving both rhubarb/rosemary and liquid. Put liquid in a large enamel (or other non-reactive) pot. Add the honey and bring to a boil.
    Boil hard and bring to about 220Β°, stirring all the time.
    Add the rhubarb/rosemary and the juice of the lemon and bring to a simmer for about 10-15 minutes (until the rhubarb is soft and jammy). Skim any foam as needed. Pick out any rosemary stems – most of the leaves should have fallen off the sprig.
    Funnel into sterilized jars, wipe the rims, add the lids and rings. Process for 10 minutes in a boiling water bath.
    Allow to cool for 24 hours in a draft free area and then enjoy!

    I’m sure I’ve mentioned Christine Ferber before… Her book (Mes Confitures)is on my wish list!

    • Melissa
      April 10, 2012 at 9:00 pm

      This sounds really good! I’m excited to try canning this year. πŸ™‚ Thanks so much for sharing your recipe! You always share the best stuff! We’re still oohing and aahing over the spatchcock chicken.

      Oh, and this post is from last year. No rhubarb yet. I have to pick a place in the garden to plant some! I’ll be picking some up at the market too πŸ˜‰

      That book by Christine Ferber is on my wish list now too! looks excellent.

      xo

  5. Shelly
    April 10, 2012 at 7:51 pm

    And I echo Jeff… Yum!

    • Melissa
      April 10, 2012 at 9:03 pm

      yeah, this cake is pretty awesome!

  6. October 23, 2012 at 5:33 pm

    I have to admit I am not much of a rhubarb person but this looks so easy and delicious with the whipped cream. You worked at the Tale of the Two Sisters? I loved that tea room and used to go there with my girlfriend before I moved to Colorado. Only visited them once or twice after my return. Sad that they had to close.

    • Melissa
      October 23, 2012 at 5:38 pm

      Oh my gosh! I probably had the pleasure of waiting on you! I worked there for 8 years! XOXO you are gonna LOVE this cake.

      • October 23, 2012 at 6:03 pm

        That was more than a decade ago when I first visited. I think I was there in the fall of 2007 together with the same girlfriend and another who was visiting from England. I believe I was there one other time before they closed. Susan(?) was the one we usually greeted us. Her sister was always in the kitchen. I wonder if you were the other person back there…small world! Hugs xx

  7. September 12, 2013 at 7:36 pm

    Hi! I just saw this post about rhubarb! Yumm! Guess what? The Two Sister’s Brother lives in our town! What a small world!

    • Melissa
      September 13, 2013 at 1:21 pm

      Hi Donna! It really is a small world! Thanks for stopping by πŸ™‚ ~Melissa

  8. ToniAnne
    May 31, 2014 at 4:19 pm

    Hi, I love the sound of this cake, but right now: A I don’t have a rhubarb plant and B it’s now readily available in my area. What other fruit would you recommend using instead?
    Thanks for sharing.
    TA

    • Melissa
      June 1, 2014 at 9:16 am

      Hi there! You could use strawberries instead of rhubarb πŸ™‚ Enjoy, and thanks for stopping by.

  9. June 9, 2014 at 2:46 pm

    Gorgeous! Melissa, have you ever had the delicious little Rhubarb & Custard sweeties (hard candy) so popular here in England? If not, I would love to send you some – email me!

    • Melissa
      June 9, 2014 at 11:11 pm

      Hi Denise! πŸ™‚
      I’ve never tried those little confections! I bet they’re awesome! I will dfinitely email you. Thanks for your sweet note and your generosity.

      XOXO,
      ~M

  10. Danielle
    June 11, 2014 at 1:40 pm

    Sounds and looks so darn good! Definitely making this. I always have lots of cream in the fridge (don’t ask) and I can’t wait to make this cake this summer! MMMM! xoxoxoxo

    • Melissa
      June 12, 2014 at 2:23 pm

      Hi Danielle! πŸ™‚
      I’m so glad you like the recipe. After all of the cooking I’ve done with rhubarb and all of the recipes I’ve tried, this is still my number one favorite way to use it. Thanks so much for visiting me. XOXOXO ~M

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