I've been invited over for dinner. I thought I'd take a cake, barb's cake. So I asked if that was ok and got the go ahead.
I don't have rhubarb so my modification is 3 cups strawberries 1 cup raspberries and only 3-4 cup of sugar. Usually I do 2 cups strawberries 2 cups rhubarb.
* Exported from MasterCook *
Rhubarb Custard Cake
Recipe By :shared by Barb Schaller Serving Size : 18 Preparation Time :0:00 Categories : cakes Desserts fruits
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 yellow cake mix -- 2-layer 4 cups chopped rhubarb 1 cup granulated sugar 1 pint whipping cream -- 2 cups Cream, sugar, and rhubarb sink to bottom, forming a custard layer. Makes 1 (depending on how you cut it!!) dee-vine servings. -- (1 to 18) Source: " Star Tribune Taste Section 5-25-88" - - - - - - - - - - - - - - - - -
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Prepare batter for cake mix according to package directions; turn into greased and floured 9x13" pan. 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.
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Per Serving (excluding unknown items): 258 Calories; 13g Fat (45.0% calories from fat); 2g Protein; 34g Carbohydrate; trace Dietary Fiber; 37mg Cholesterol; 199mg Sodium. Exchanges: 0 Non-Fat Milk; 2 1-2 Fat; 2 Other Carbohydrates.
Nutr. buttoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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