Rhubarb Cream Cake Recipe
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Oh rhubarb. How I love you.
I grew up eating rhubarb every spring and summer here in Minnesota. My siblings and I couldn't wait for the rhubarb to pop out of the ground, grow and ready to be harvested.
We'd eat stalks right off the plant sprinkled with salt or sugar, and couldn't wait for our Mom to make her usual rhubarb cake!
I have yet to post that recipe, but today I'm sharing my best friend, Stacy's Grandma Maurer's Rhubarb Cream Cake recipe!
Other rhubarb recipes to try:
Baked Sticky Rhubarb Pudding
Blueberry Rhubarb Jam
Brown Sugar Topped Rhubarb Cake
Rhubarb Martini
Rhubarb Coffee Cake
Strawberry Rhubarb Crisp
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For the last couple months, my best friend Stacy, has been telling me about this delicious rhubarb cake her Grandma Maurer makes.
We finally were able to hang out and bake, so I decided to grab a couple of bags of rhubarb out of the freezer to defrost, and we make this cake!
This cake is oh so bad, er I mean good for you.
Why you ask?
Well, it has a whole pint of whipping cream poured over top. Need I say more?!?
No seriously though, all that cream on top settles to the bottom and makes an amazing rhubarb custard. The cake bakes golden brown on top and is so sweet and crunchy.
Stacy's family has been making this for decades and now I will be making it every year. I've since served it at gatherings and shared with friends and everyone raves and raves about this amazing cake.
RHUBARB IS SUPER EASY TO GROW!!
If you live in Minnesota and don't have rhubarb growing in your yard, it's time to get some!
Go to the greenhouse, have a friend share plants with you. After you transplant, let it be for a couple years, then it will be ready to harvest!
For a free to small investment, you can bake endless desserts for years to come! Share your abundance with co-workers, family, or chop up and freeze for winter baking!
I have three plants at my house, and I always have more than enough for myself and others. My aunt was sweet enough to give me the plants after I purchased my house so I could get them started right away.
Give these spring and summer desserts a try:
Strawberries and Cream Crepes
Lemon Lush
Lemony Strawberry Shortcake
Raspberry Fool
Fruity S'mores
Creamy Pineapple Pretzel Dessert
PIN THIS RECIPE
Thanks for stopping by!
Why you ask?
Well, it has a whole pint of whipping cream poured over top. Need I say more?!?
No seriously though, all that cream on top settles to the bottom and makes an amazing rhubarb custard. The cake bakes golden brown on top and is so sweet and crunchy.
Stacy's family has been making this for decades and now I will be making it every year. I've since served it at gatherings and shared with friends and everyone raves and raves about this amazing cake.
RHUBARB IS SUPER EASY TO GROW!!
If you live in Minnesota and don't have rhubarb growing in your yard, it's time to get some!
Go to the greenhouse, have a friend share plants with you. After you transplant, let it be for a couple years, then it will be ready to harvest!
For a free to small investment, you can bake endless desserts for years to come! Share your abundance with co-workers, family, or chop up and freeze for winter baking!
I have three plants at my house, and I always have more than enough for myself and others. My aunt was sweet enough to give me the plants after I purchased my house so I could get them started right away.
Give these spring and summer desserts a try:
Strawberries and Cream Crepes
Lemon Lush
Lemony Strawberry Shortcake
Raspberry Fool
Fruity S'mores
Creamy Pineapple Pretzel Dessert
PIN THIS RECIPE
Rhubarb Cream Cake
ingredients:
- 1 box yellow cake mix (plus ingredients to make cake as listed on box)
- 3 3/4 cups rhubarb, chopped into 1/2 inch pieces
- 1 cup granulated sugar
- 1 pint heavy whipping cream
instructions:
- Preheat oven to 350 degrees.
- Mix the yellow cake mix according to package directions and pour into a greased 9x13 glass baking dish.
- Sprinkle rhubarb evenly over cake batter, and cover evenly with sugar.
- Pour the whipping cream over the top.
- Bake for 1 hour to 1 hour 15 minutes or until top is browned.
- Cool completely before serving and refrigerate leftovers.
Thanks for stopping by!