My post for you tonight is this crazy good rhubarb custard cake but I wanted to let you know what we had for dinner too!
A bed of rice topped with a wilted Bok Choy and shredded roasted chicken, all topped off with a creamy garlic sauce. It was all really good, but I just couldn’t stop thinking about the custard cake that was sitting in my fridge. Rhubarb is one of my favorite flavors. I have such fond memories of sitting on my friend’s deck when I was about 5 years old, eating my first strawberry rhubarb pie. Just about every time I eat rhubarb I am taken back to that evening in Ohio on my best friend’s deck. I hope you all have happy spring food memories as well!
This cake is all over the internet so I had to try it, let me tell you, it’s worth it. It’s also very rich so be sure to have friends over to share. Thankfully we had Jess, Glen, and the boys over for our regular Sunday night dinner so we were able to cause some serious damage on this cake!
Prepare a classic yellow cake, you can even use a box mix if you are short on time.
Pour it into a dish sprayed with a nonstick spray or grease the pan with some butter.
Clean and chop your rhubarb, use 3-4 cups. In a bowl add 3/4 cups of sugar to the chopped rhubarb.
Sprinkle the rhubarb over the cake batter, don’t push it down, just let it lay on top.
Pour 1 cup of heavy cream onto the rhubarb. I know, but trust me, it’s worth it!
Now, I was skeptical at this point, not sure at all if this was right or what was going to happen because this is what it looks like when it goes into the oven. But in it went at 350 degrees fro 40 minutes.
Remarkable, but this is what comes out! Cool the cake at room temp, then place it in the fridge, this cake is best served cold.
I hope you enjoy this one as much as we all did tonight!