For the custard, combine the custard powder and sugar in a
-inch round cake pan.
For the custard, place custard powder in
ine 2 nine-inch round cake pans and grease the sides
Return to saucepan.
Cook custard, stirring, over medium heat for
To make sponge cake: preheat oven to 350-
Cake base.
Preheat oven to
little sirupy.
Vanilla Custard: Bring the milk, with the
o 350\u00b0F
Prepare cake mix according to package directions
ggs and yolks for the custard along with the 1/3
repared pan set aside.
CUSTARD.
mix the next 4
ow heat, stirring constantly, until custard is thick and smooth. Cool
Mix cake mix according to directions on the package.
Pour into 9 x 13-inch pan.
Mix rhubarb and sugar together; sprinkle over cake mix batter.
Pour whipping cream or half and half over all.
Bake at 350\u00b0 for 45 to 55 minutes or until done.
The fruit and custard sink to the bottom during baking and form a nice custard layer.
In a large bowl, combine egg custard mix, milk and eggs. Blend at low speed until smooth.
Add cake mix and nutmeg.
Blend and beat per package directions.
Pour into greased and floured 10-inch tube or Bundt pan.
Bake at 350\u00b0 for 40 to 45 minutes. Cool in pan 15 minutes before removing.
preheat oven 350.
In a large bowl mix,cake mix,1 box of pudding,eggs, water,vegetable oil,food coloring. Pour batter into greased pan or pans depending on if you'd like to make this a layer cake. This recipe is versatile. Bake 35 min or until tooth pick comes out clean at center in 9x11 pan or follow pan baking times on back of mix if making layer cake.
chill cake and frost with any frosting or suggested recipe below.
1 box pistachio pudding 1 cup milk,beaten with cool whip. Spread over cooled cake.
Prepare cake mix according to package directions.
Pour cake into a greased 9x13 inch cake pan.
Sprinkle rhubarb evenly over top.
Sprinkle sugar evenly over rhubarb.
Pour cream over sugar.
Bake at 350\u00b0F for 50-60 minutes, until center of cake springs back when lightly touched.
**Cream, sugar, and rhubarb sink to the bottom to form custard layer**.
Mix lemon cake mix (not pudding type, if possible) according to package directions.
Pour in a greased and floured 9 x 13-inch pan.
On top of this, put cut up rhubarb. Sprinkle with white sugar.
Pour whipping cream over top.
Bake for 45 minutes or until cake is done.
The topping sinks to the bottom and forms a layer of custard and the cake ends up on top.
Mix cake as directed on package.
Pour into 9 x 13-inch pan (greased).
Mix rhubarb and sugar.
Put on top of cake.
Pour whipping cream over this (not whipped).
Cool.
When serving, tip upside down and the custard will be on top.
Follow the directions on the cake mix but only use 1/2 of the batter.
Mix water and sugar and simmer on the stove until it boils and turns a caramel color.
Pour in a mold and let it harden.
Mix milks, eggs and vanilla.
Pour over the hardened caramel.
Then add the cake batter on top of the custard.
Pour sugar over rhubarb and let stand.
Prepare cake mix according to package directions.
Pour batter into a greased 9 x 13-inch baking pan.
Sprinkle rhubarb/sugar mixture over cake. Drizzle whipping cream over top.
Bake at 350\u00b0 for 45 to 50 minutes.
Cream and rhubarb sink to bottom to form custard.
Let cool.
Prepare batter for cake mix according to package directions. Turn into a 9 x 13-inch oblong pan which has been greased and floured.
Cover batter with rhubarb.
Sprinkle rhubarb with granulated sugar.
Pour whipping cream over ingredients in pan. Bake at 350\u00b0 for 50 to 60 minutes or until cake springs back when touched lightly.
(Cream and rhubarb sink to bottom, forming a lush custard layer.)
Makes 15 to 18 servings.
Store any leftovers in refrigerator.