Easy Rhubarb Custard Cake

Yellow cake:
  • -1 1/4 (scant) c. all-purpose flour
  • -1 1/2 tsp. baking powder
  • -1/2 tsp. salt
  • -3/4 c. sugar
  • -1/4 c. oil
  • -1 egg
  • -2/3 c. milk
  • -1 tsp. vanilla extract

Fruit & custard layer:
  • -2 c. chopped rhubarb (about 3 large stalks)
  • -1/2 c. sugar
  • -1 c. whipping cream

  • 1.  In a medium bowl, toss rhubarb with the 1/2 cup sugar.  Set aside.  Preheat oven to 350F.  Grease and flour an 8-in. round baking pan or large glass/ceramic baking dish.
  • 2.  Prepare cake batter: whisk together flour, salt, sugar, and baking powder in a medium bowl.  In a larger bowl, mix eggs, vanilla extract, oil, and milk.  Slowly mix dry ingredients into wet until thoroughly combined.
  • 3.  Pour cake batter into prepared pan.  Scatter chopped rhubarb and juices evenly across the top.  Pour the cream over top.
  • 4.  Bake 55-60 min. at 350F until cake springs back when touched.
  • Best served the next day, but good luck waiting. You can double this recipe and make it in a 13×9-in. pan.