a rhubarb recipe and a reminder

The next book discussion will be at De De's on Tuesday, July 23 at 7 p.m. Renae's Rhubarb Custard Cake was part of the last discussion, probably while we were enjoying Amanda's cinnamon rolls!

Rhubarb Custard Cake
makes 15 servings
1 (18 ounce) box white cake mix (Duncan Hines or any kind that requires oil as an ingredient: see note)
1/4 teaspoon freshly ground nutmeg (optional)
3 cups diced rhubarb, cut in 1/2 inch pieces (may use frozen)
1-1/2 cups granulated sugar
1 pint (2 cups) whipping cream

Preheat oven according to cake package directions.
Prepare cake as directed on package. Add nutmeg to batter. Pour batter into an 11 by 15 inch baking pan (a 9 by 13 inch pan won't work unless the pan is very deep; add 5 minutes or so to the cooking time.) At the last minute, toss the sugar with the rhubarb and sprinkle over the cake batter. Drizzle the entire pint of whipping cream over the batter and fruit; do not mix it in.

Bake about 35 minutes, or until the top of the cake turns a light golden brown and begins to leave the side of the pan. A tooth-pick stuck into the cake part of the dessert should come out clean.

Note: This recipe was tested using a glass baking dish. If you use a metal pan,increase the temperature 25 degrees.

Note: You can substitue a yellow cake mix, but the white is lovely against the pink rhubarb, and it also uses only egg whites which brings down the considerable fat and cholesterol count.

Oregonian May 19, 2009