* Exported Effortlessly from MasterCook Mac *
Rhubarb Custard Cake
Recipe By : posted again to rec.food.cooking by Barb Schaller,
5/2/05 (and to comp.sys.mac.apps in error)
Serving Size : 18
Preparation Time :1:30
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Two-layer yellow cake mix (see comments)
4 cups chopped rhubarb
1 cup granulated sugar
1 pint whipping cream (2 cups)
Prepare batter for cake mix according to package directions; turn into
greased and floured 9x13² pan. (See comments) 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° for
50-60 minutes, until cake springs back when lightly touched.
Cream, sugar, and rhubarb sink to bottom, forming a custard layer.
Makes 1-18 (depending on how you cut it!!) dee-vine servings.
Addendum to recipe, 5/05: Serve warm or cold, from the pan, inverting
piece on plate so it's custard side up.
Comments : Source: Star Tribune Taste Section 5/25/88. Halve the
recipe (Jiffy one-layer cake mix) and use a 9² square pan; bake ±45
minutes. (5/16/95.)
I like the Duncan Hines butter cake mix (vanilla flavor?) that has you
add a stick of butter (I think -- haven't made it in a while). If your
9x13 pan isn't at least 2-1/2" deep, don't use all the batter - remove
about 1/2 cup. This can overflow in a pan that's only 2" deep.
(5/2/2005)
Per serving: 140 Calories; 10g Fat (62% calories from fat); 1g Protein;
13g Carbohydrate; 36mg Cholesterol; 11mg Sodium
Food Exchanges: 2 Fat; 1/2 Other Carbohydrates
--
-Barb, <http://www.jamlady.eboard.com> Updated in late-April.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.