https://www.copymethat.com/r/s67lVzVGE/rhubarb-or-cranberry-custard-cake/
118246568
c6ZCH5Z
s67lVzVGE
2024-05-07 23:36:52
Rhubarb or Cranberry Custard Cake
loading...
X
The rhubarb, sugar, and cream/milk will sink to the bottom of the cake as it bakes, creating a wonderful custard type sauce. Adapted with thanks from recipe by Lorrie Tegland Miller
Servings: 12 or 6
Servings: 12 or 6
Ingredients
- Yellow vanilla cake mix made according to directions or this easy blender scratch recipe...
- 370g cut up rhubarb... 190g
- 200g granulated sugar or 1 cup honey... 100g
- 2 cups heavy whipping cream or 490g milk of choice... I used evaporated milk... 245g
Steps
- Grease and flour a 9X13 or 8X8 cake pan for smaller cake, OR spray it with non stick cooking spray.
- Preheat your oven to 350°F
- Prepare cake batter according to box instructions or this easy blender scratch recipe...
- Pour prepared cake batter into the pan
- Sprinkle rhubarb over the cake mix. Do NOT stir
- Sprinkle sugar over the Rhubarb. Do NOT stir.
- Pour heavy whipping cream or milk of choice over the top of sugar. Do NOT stir. 490g
- Place cake in preheated oven (350°) and bake for 40 to 45 minutes.
- Wonderful served warm from the oven, or refrigerated so the custard sets up firmer.
- Keep left overs refrigerated.
Notes
- To make individual cakes in 12 x 250g jars...
- 75g cake batter
- 29g rhubarb
- 16g sugar
- 40g milk and bake for just 25 minutes.
- Rich, moist, and a wonderful creamy custard layer on the bottom that creates itself almost like magic!!
- Don't over bake this one to keep that custard layer from getting completely absorbed into the cake
- Can also be made with cranberries. If using frozen fruit double the cooking time.
- NB. Smaller amounts for 8x8 pan