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    Rhubarb Custard Cake

    Source of Recipe


    List of Ingredients

    Rhubarb Custard Cake

    1 package Moist Supreme Yellow Cake mix
    1 cup water
    1/3 cup oil
    3 eggs
    4 cups fresh rhubarb, sliced
    1 cup sugar
    2 cups whipping cream


    Preheat oven to 350F. Grease a 13x9 pan. Combine cake mix, water, oil and eggs. Beat at low speed until moist. Beat additional 2 minutes on high. Pour into pan. Evenly sprinkle rhubarb over batter. Sprinkle with sugar. Pour cream (straight out of the carton) over top.

    Bake at 350 F. for 1-1/4 to 1-1/2 hours. Cool 30 minutes. Refrigerate.

    Serves 12.




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