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    $5 Dinners | Budget Recipes, Meal Plans, Freezer Meals

    Budget Recipes, Meal Plans, Freezer Meals and Cooking Tutorials for the Busy Home Chef

    Back to School Freezer Meal Challenge Erin Chase

    Rhubarb Raspberry Cream Cake

    August 2, 2022 by Erin, The $5 Dinner Mom Leave a Comment

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    This “magical” cake bakes itself “upside down” as the batter and creamy custard trade places in the baking dish – hope you enjoy this Raspberry Rhubarb Cream Cake!

    blurb

    Every summer I end up exploring with all kinds of rhubarb recipes because my mom adores rhubarb anything. 

    These Rhubarb Dream Bars are a hit. 

    So is this super easy Rhubarb Dump Cake. 

    And next up – the “magical” cake batter flipping Raspberry Rhubarb Cream Cake!

    When you fill up the baking dish, you place the cake batter on the bottom, then the fruit, sugar and cream on the top. As it bakes in the oven, the cake batter rises and bakes over the cream-custard fruit layer. 

    Let it chill at least 4 hours in the fridge and enjoy! 

    raspberry rhubarb cream cake recipe - $5 Dinners

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    Raspberry Rhubarb Cream Cake

    You will adore this "upside down" cream cake...with the cake and custard switching places as it bakes.
    Prep Time10 minutes
    Cook Time1 hour
    Chilling time4 hours
    Servings - 16 servings

    Ingredients 

    • 1 box vanilla cake mix
    • oil, see cake mix instructions
    • eggs, see cake mix instructions
    • water, see cake mix instructions
    • 3 cups frozen rhubarb thawed
    • 2 cups frozen raspberries thawed
    • 1 cup sugar
    • 2 cups whipping cream

    Instructions

    • Preheat the oven to 350 F. Lightly grease a 9x13-inch baking dish with non stick cooking spray.
    • In a mixing bowl, prepare the cake mix as directed with water, oil and eggs. Pour into the prepared baking dish.
    • Add the rhubarb and raspberries directly into the batter and press down lightly. Sprinkle the sugar over the top. Pour the cream over the top of the fuit and sugar.
    • Bake in the preheated oven for 50 to 60 minutes, or until toothpick comes out clean in the middle. If needed, loosely cover with foil for the last 10 minutes to prevent over-browning.
    • Let cool completely and chill for at least 4 hours, so that the custard layer on the bottom will set.
    • Serve Raspberry Rhubarb Cream Cake as is, or topped with vanilla ice cream or whipped cream.
    How to Make Rhubarb Cream Cake: Video Tutorial
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    Filed Under: Baking, Budget Friendly Recipes, Dessert Recipes, Fresh Fruit Recipes, Grocery Savings

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    I’m Erin Chase…

    Also known as the
    $5 Dinner Mom.

    I have a little problem. I cannot make a meal that costs more than $5.
    It’s a fun challenge,
    and my pocketbook
    thanks me.
    Want to join me?

    Learn more here!

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