Friday, June 01, 2012

Rhubarb Custard Cake

I don't often bake anymore since only Rick and I would eat the goodies and we don't really need to go there. But it's rhubarb season and Nick and Lynn were coming home for the weekend and it's rhubarb season and... I know I am repeating myself but a girl has to make her's rhubarb season.

I cut this recipe from the Oregonian sometime in the last 15 years. It was originally from Chris Christensen's column A Matter of Taste. I know that because I really liked the story that came with the recipe and cut it out too. She tells how a reader, Mara Nesbitt-Aldrich, sent her the recipe in response to a comment about not using store bought cake mixes for cake baking. It was love at first bite and tune changing time. I never thought much of rhubarb until my friend Lee Fowler made a rhubarb pie and I was smitten. Remembering this recipe, I dug it out and now it is an annual thing during rhubarb season. The recipe directions are odd but easy and the cake is oh so delish. Give it a go. You will not be disappointed.

Rhubarb Custard Cake

1 18 oz box white cake mix that uses oil as an ingredient like Duncan Hines
1/4 tsp nutmeg
3 cups of diced rhubarb
1 1/2 cups of granulated sugar
1 pint of whipping cream (2 cups)

Preheat the oven according to the cake package directions for type of pan and size.

Cut rhubarb into pieces and set aside.

Prepare the cake as directed on the package and add the nutmeg to the batter. Pour the batter into a prepared 11x15 baking dish or a deep 9x13.

Toss the rhubarb with the granulated sugar and sprinkle across the top of the uncooked cake.

Drizzle the entire carton of whipping cream over the prepared fruit and cake. Do not mix in.

Bake for about 35 minutes or until the top of the cake turns  golden brown and begins to pul away from the sides of the pan. A toothpick stuck into the cake part of the center should come out clean.

Trust me on this one, the cream and rhubarb sink to the bottom and form a fruity custard. The cake bakes on top of this. Amazing, I know but it works every time. And, the cake bottom is the prettiest shade of pink and white. Lovely.

Of course I forgot to take a photo so I searched my files for something pink and white and share this one with you.


1 comment:

jeanne said...

Sounds delicious, Elaine. I LOVE rhubarb pie, but will have to try this cake. Thanks!