Question about Rhubarb Custard Cake
 

How do you serve the Rhubarb Custard Cake? Do you need a spoon to dish it
out of the pan?

Bob

Bob wrote:
> How do you serve the Rhubarb Custard Cake? Do you need a spoon to dish it
> out of the pan?
>
> Bob

Nope - it cuts just as nice as you please ;-) I just cut it into
individual portions.

N.

"nancy1" > wrote in message
oups.com...
>
>
> Bob wrote:
>> How do you serve the Rhubarb Custard Cake? Do you need a spoon to dish it
>> out of the pan?
>>
>> Bob
>
> Nope - it cuts just as nice as you please ;-) I just cut it into
> individual portions.
>
> N.
>
Once you've got the first piece out its a piece of cake! :-)
I've also made it in a muffin pan, it takes about 15 to 20 minutes and the
individual cakes look great, especially served with some pouring cream. I
used one UK cake mix and 1/2 a pint of cream so the recipe is halved to make
6 largish muffins.
Sarah

nancy1 wrote:
>
> Bob wrote:
> > How do you serve the Rhubarb Custard Cake? Do you need a spoon to dish it
> > out of the pan?
> >
> > Bob
>
> Nope - it cuts just as nice as you please ;-) I just cut it into
> individual portions.
>
> N.

Cut into squares and flip it over onto the serving
plate so that the custard is on top. (I'm assuming
you sensibly leave it in the pan and serve it from
the pan and don't try to turn it out of the pan
like some not quite sane ;-) people are purported
to have tried because that would be a recipe for
disaster.)

Kate

First cut can be messy, but you should be able to cut squares and get
them out more or less neatly.

-Barb

Would one of you please, post the recipe to make it? Thanks in advance.

Dwayne

"Bob" > wrote in message
...
> How do you serve the Rhubarb Custard Cake? Do you need a spoon to dish it
> out of the pan?
>
> Bob
>

Dwayne wrote:

> Would one of you please, post the recipe to make it? Thanks in advance.

I'd like to make it clear that this is Barb's recipe; she deserves all the
credit for it.

Rhubarb Custard Cake

Two-layer yellow cake mix (plus whatever ingredients the box calls for)
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 9x13 pan. Dump the chopped rhubarb evenly 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.


I made it yesterday for my girlfriend to take into work today. The response
has been overwhelmingly positive.

Bob