Rhubarb Custard Cake

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Peel the rhubarb and then cut into pieces approx. 2 cm long.
Then simmer the finely chopped rhubarb to a puree over medium heat. Stir in 160 g sugar. Mix 2 packs of vanilla pudding with a little water and then use it to thicken the rhubarb.
In the meantime, prepare the two other bags of vanilla pudding according to the instructions on the package, but only with 700 ml of milk.
A layer of pudding is then poured into a 26-inch mold. Then spread the rusks on top. Smaller pieces of biscuit are put in where there are gaps. Then put a layer of rhubarb on top of the rusk, then rusk, then pudding again. This continues in sequence until the shape is filled to the top.
Then let the finished cake cool in the refrigerator for at least two hours.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.