Rhubarb Custard Cake
Indulge in the perfect harmony of tart and sweet with this delightful Rhubarb Custard Cake. This stunning dessert features a tender, buttery cake base topped with tangy rhubarb and a luscious layer of creamy custard that bakes right into the batter. With its vibrant flavor and soft, melt-in-your-mouth texture, this cake is ideal for spring gatherings or as a show-stopping finale for any meal. Simple ingredients like all-purpose flour, fresh rhubarb, and heavy cream come together effortlessly in just 20 minutes of prep, and a dusting of confectioners' sugar adds a touch of elegance. Serve it warm or at room temperature, and watch it disappear in seconds. Perfect for rhubarb lovers and those craving a unique and comforting dessert, this Rhubarb Custard Cake will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cups Whole milk
- 2 cups Rhubarb, chopped into 1/2-inch pieces
- 0.5 cups Heavy cream
- 2 tablespoons Confectioners' sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Using an electric mixer, beat the softened butter into the dry ingredients until it resembles coarse crumbs.
Add the eggs, one at a time, followed by the vanilla extract, and beat until well combined.
Gradually mix in the milk until a smooth batter forms.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Sprinkle the chopped rhubarb evenly over the batter.
In a small bowl, whisk together the heavy cream and 1/4 cup sugar (if desired) to create a thin custard mixture.
Gently pour the custard mixture over the rhubarb, ensuring even distribution.
Bake in the preheated oven for 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the cake layer comes out clean.
Allow the cake to cool in the pan for about 15 minutes before slicing.
Optionally, dust with confectioners' sugar before serving.
Nutrition Facts
Calories |
3786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.0 g | 206% | |
| Saturated Fat | 94.5 g | 472% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 2457 mg | 107% | |
| Total Carbohydrate | 529.2 g | 192% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 331.8 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 700 mg | 54% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1733 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
