Subj : Rhubarb Custard Cake
To   : All
From : Ben Collver
Date : Tue Apr 09 2024 08:28:27

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhubarb Custard Cake
 Categories: Cakes
      Yield: 18 Servings
 
      1    Box Two-layer yellow cake
           -mix
      4 c  Rhubarb; chopped
      1 c  Granulated sugar
      2 c  Whipping cream
 
  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.
  
  Sprinkle the sugar on top of the rhubarb.
  
  Pour the whipping cream (unwhipped) over the sugar.
  
  Bake at 350°F for 50-60 minutes, until cake springs back when lightly
  touched.
  
  The cream, sugar, and rhubarb sink to bottom, forming a custard layer.
  
  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 2", 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 for approximately 45 minutes. (5/16/95)
  
  Recipe by Minneapolis Star Tribune Taste Section, 5/25/88
  
  Recipe FROM: <https://web.archive.org/web/20170327181704/
  http://recfoodcooking.org/sigs/
  Barb%20Schaller%20%28Melba%27s%20Jammin%27%29/
  Rhubarb%20Custard%20Cake.html>
 
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