Best Rhubarb Custard Upside Down Cake Recipes

RHUBARB CUSTARD UPSIDE DOWN CAKE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Lightly grease a 9 x 13 cake pan.
• 3. Mix the cake mix according to the directions on the package and pour into the prepared cake pan.
• 4. Combine rhubarb and sugar, stir until evenly mixed. Sprinkle evenly over the top of the unbaked cake mix.
• 5. Pour the heavy cream over the top of the cake and rhubarb.
• 6. Place in the preheated oven and bake for 1 hour. I took my cake out in about 50 minutes. (Peek)
• 7. Let the cake cool befor cutting. To serve, cut the cake, and flip each piece over upside-down. Top with whipped cream if desired.
• 8. Store in the refrigerator.. It is better the next day and has a custard taste and consistency.
• 9. I used a cake mix that called for oil.. If you use frozen rhubarb let it thaw some before you add your sugar. Yes, you need to add all the juices and the whole pint of heavy cream!! Don't be intimadated.

RHUBARB CUSTARD UPSIDE - DOWN CAKE

Steps:

• 1. Preheat oven to 350°F. Lightly grease a 9 x 13 cake pan.
• 2. Mix up the cake mix according to the directions on the package and pour into the prepared cake pan.
• 3. Combine rhubarb and sugar; stir until evenly mixed. Sprinkle evenly over the top of the unbaked cake mix. Pour the cream over the top of the cake and rhubarb.
• 4. Place in the preheated oven and bake for 1 hour. To serve, cut the cake, remove it from the pan, and flip it over upside-down. Topped with whipped cream if desired. Store in the refrigerator