Fruit Custard Cake
This recipe is easy and amazing. The most amazing part of it is that you can use almost any fruit you want! The recipe was written for rhubarb, but being I don't like that and am able to get tons of fresh raspberries for free each year, I use raspberries and it is so good.
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Amount Per Serving
Calories from Fat 102
% Daily Value *
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Total Carbohydrates 36g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 yellow cake mix (2-layer)
- 4 cups rhubarb or any fruit you love
- 1 cup granulated sugar
- 1 pint whipping cream (2 cups)
- Prepare batter for cake mix according to package directions.
- Turn into greased and floured 9X13 pan.
- Dump the fruit evenly on top of the cake batter.
- Sprinkle the sugar on top of the fruit.
- Pour the whipping cream (unwhipped) over the sugar.
- Bake at 350 degrees for 50-60 minutes, until cake springs back when lightly touched.
- The cream, sugar and fruit sink to the bottom forming a custard layer. Makes 1-18 divine servings!