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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