Rhubarb Custard Cake
Rhubarb thrives in northern Minnesota’s cold climate, as it needs winter freezing to break dormancy. It pops up in early spring in people’s gardens and in the wild, and is ready to harvest from May to early July. Only the stalks can be eaten though, as the leaves are actually poisonous. If you’ve tasted it, you know it’s really tart (the original sour patch candy). When we were kids we would pull off a stalk and dip every bite in sugar.
Rhubarb makes the most delicious pies, cakes, and sauces, especially paired with strawberries, which are, coincidently ready to harvest about the same time.
This cake is one of our favorites!
Ingredients
Method
- Heat oven to 350 degrees. Lightly grease 9X13 pan.
- Prepare batter for the cake mix according to package directions.
- Pour batter into prepared pan.
- Spread rhubarb evenly over batter.
- Sprinkle sugar evenly over rhubarb.
- Pour whipping cream over the top of all.
- Bake at 350 degrees for 50 to 60 minutes.
- Cool a half an hour or longer. The custard sets up more the cooler the cake is.
- Can be stored covered in the refrigerator for about three days.
- Enjoy!