Rhubarb Custard Cake
“Rhubarb thrives in my northern garden and is one of the few crops the pesky moose don’t bother! Of all the desserts I’ve tried, this rhubarb custard cake is my first choice. It has old-fashioned appeal but is so simple to prepare.” —Evelyn Gebhardt, Kasilof, Alaska
|Servings||Prep Time||Cook Time|
|15servings||10minutes||40minutes + cooling|
|40minutes + cooling|
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
1 piece: 300 calories, 13g fat (5g saturated fat), 55mg cholesterol, 269mg sodium, 44g carbohydrate (29g sugars, 1g fibre), 3g protein.