Easy Rhubarb Custard Cake
This creamy, fluffy rhubarb custard cake is so simple to make and is a lovely recipe for spring!
Nutrition Facts
279 kcalCalories
2 gProtein
44 gCarbs
11 gFat
Ingredients
Instructions
Preheat the oven to 350 degrees. Grease and lightly flour a 9 x 13 inch cake pan.
Place the rhubarb in a bowl and sprinkle sugar over top. Allow to sit while you prepare the other ingredients.
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Continue Reading at Neighborfoodblog →Chef's Notes
The cake should be stored, covered, in the fridge and will keep for 4-5 days.
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Reviews from the Original Source
As in an above comment, I also have been making this dessert for years. While working in memory support units, this was a go-to recipe; it utilized fresh rhubarb, (which all farm wives baked with), the residents could practically make this without supervision and then enjoyed the fragrant, delicious result!
It's a definite keeper!
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