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Creamy Rhubarb Custard Cake

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A delightful spring dessert featuring tart rhubarb baked into a creamy custard layer on a tender cake base.

Ingredients

Scale
  • 1 1/4 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 tbsp butter
  • 2 eggs
  • 1 egg yolk
  • 1 3/4 cups sugar
  • 1/4 cup sour cream
  • 2 tbsp rum
  • 1 lemon zest
  • 1/2 tsp vanilla extract
  • 14 oz rhubarb (trimmed and cut into 1-inch pieces)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Trim the rhubarb and cut it into 1-inch pieces; set aside on a plate.
  3. Zest the lemon and measure out all ingredients into separate bowls or ramekins.
  4. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  5. In a large bowl, whisk together the eggs, egg yolk, and 1 3/4 cups sugar for about 1 minute until well combined.
  6. In a small bowl, mix together the softened butter, sour cream, rum, lemon zest, and vanilla extract until smooth.
  7. Add the butter mixture to the egg mixture, stirring until fully incorporated.
  8. Gently fold in the dry ingredient mixture until just combined; do not overmix.
  9. Pour the batter into a buttered 8×8-inch baking dish and smooth the top.
  10. Place the pan in the refrigerator for 10 minutes to allow the batter to set slightly.
  11. Remove the chilled batter from the refrigerator.
  12. Arrange the rhubarb pieces on top in an even layer.
  13. Sprinkle the rhubarb generously with 2-3 tablespoons of additional sugar (not listed in main ingredients).
  14. Place the cake in the preheated 350°F (175°C) oven.
  15. Bake for 45 minutes or until the internal temperature reaches 210°F (99°C) and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  16. Allow the cake to cool in the pan for 10 minutes.
  17. Run a thin knife around the edges to loosen the cake.
  18. Carefully turn the cake out onto a cooling rack and let it cool completely.
  19. Serve warm or at room temperature.

Notes

Ensure your butter is softened for easy mixing.
Don’t overmix the batter to keep the cake tender.
Chilling the batter for 10 minutes helps prevent the rhubarb from sinking.
Sprinkle extra sugar on the rhubarb for a nice crust and balanced tartness.

Find it online: https://familiesrecipes.com/creamy-rhubarb-custard-cake/