Rhubarb Custard Cake

introduction

This Rhubarb Custard Cake mixes tart rhubarb with a soft cake and a smooth custard on top. It bakes in one pan and tastes fresh and homey. If you enjoy rhubarb treats, try the brown sugar rhubarb cookies recipe for another simple dessert idea.

why make this recipe

You make this recipe when you want a simple dessert that shows rhubarb flavor. It uses common ingredients and one pan. The cake is moist, and the custard adds a creamy layer. It works for family meals, potlucks, or a quiet weekend treat.

how to make Rhubarb Custard Cake

Follow the clear steps below. Work with room temperature eggs and butter for best mixing. Chop the rhubarb small so it spreads in the batter and bakes evenly.

Ingredients :

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 cups rhubarb, chopped
• 1 cup milk

Custard topping:

• 1 cup sugar (for custard)
• 3 tablespoons cornstarch
• 1/4 teaspoon salt (for custard)
• 2 eggs (for custard)
• 1 cup milk (for custard)

Directions :

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the vanilla.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with the milk, starting and ending with the flour mixture.
5. Fold in the chopped rhubarb gently.
6. Pour the batter into the prepared cake pan and spread evenly.
7. For the custard topping, whisk together the sugar, cornstarch, salt, eggs, and milk in a saucepan over medium heat until thickened.
8. Pour the custard over the cake batter.
9. Bake for 40-45 minutes or until the custard is set and the cake is golden brown.
10. Allow to cool before serving. Enjoy your delicious Rhubarb Custard Kuchen!

how to serve Rhubarb Custard Cake

Let the cake cool to room temperature so the custard sets. Serve slices plain or with a dollop of whipped cream or a scoop of vanilla ice cream. A small dusting of powdered sugar looks nice.

how to store Rhubarb Custard Cake

Cover the cooled cake with plastic wrap or put it in an airtight container. Keep it in the fridge for up to 3 days. You can freeze slices wrapped well for up to 1 month; thaw in the fridge before serving.

tips to make Rhubarb Custard Cake

• Chop rhubarb into small pieces so it spreads well in the batter.
• Use room temperature butter and eggs so the batter mixes smoothly.
• Stir the custard constantly while heating to avoid lumps and burning.
• Check doneness by gently touching the custard center; it should feel set, not wobbly.
• If rhubarb is very tart, you can add a little extra sugar to the custard to balance taste.

variation (if any)

• Add 1/2 teaspoon ground cinnamon or nutmeg to the batter for warm spice.
• Mix 1/2 cup chopped strawberries with rhubarb for a strawberry-rhubarb version.
• Swap half the all-purpose flour for whole wheat flour for a nuttier flavor (texture will be slightly denser).

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before folding into the batter to avoid a soggy cake.

Q: Can I make the custard in the oven instead of on the stove?
A: The custard cooks best on the stove. It thickens faster and you can control the heat to prevent curdling.

Q: How do I know when the cake is fully baked?
A: The custard should be set and the edges light golden. A toothpick into the cake part should come out mostly clean; avoid testing through the custard center.

Q: Can I reduce sugar for a less sweet cake?
A: Yes, reduce sugar slightly, but taste the custard before pouring. You may need to keep enough sugar so the custard has the right texture when heated.

Rhubarb Custard Cake

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A moist cake featuring tart rhubarb topped with a smooth custard, baked in one pan for a simple yet delightful dessert.

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Ingredients

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• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 cups rhubarb, chopped
• 1 cup milk
• 1 cup sugar (for custard)
• 3 tablespoons cornstarch
• 1/4 teaspoon salt (for custard)
• 2 eggs (for custard)
• 1 cup milk (for custard)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. Cream together the softened butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the vanilla.
4. Whisk together the flour, baking powder, and salt in another bowl. Gradually add to the creamed mixture, alternating with the milk, starting and ending with the flour mixture.
5. Fold in the chopped rhubarb gently.
6. Pour the batter into the prepared cake pan and spread evenly.
7. Whisk together the sugar, cornstarch, salt, eggs, and milk for the custard in a saucepan over medium heat until thickened.
8. Pour the custard over the cake batter.
9. Bake for 40-45 minutes or until the custard is set and the cake is golden brown.
10. Allow to cool before serving. Enjoy your delicious Rhubarb Custard Kuchen!

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Notes

For a sweeter cake, adjust sugar levels in the custard to taste. Serve with whipped cream or vanilla ice cream.

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Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 26g
• Sodium: 230mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 75mg