Log inSign up
Rhubarb Custard Cake

by Madeline Campbell·saved 6 times

Rhubarb Custard Cake

This easy cake batter requires no mixer and comes together in minutes. The final result is a rich, custardy cake that plays perfectly off the tart rhubarb topping.

Source
★★★★★
5.0 · 1 rating
20 min
Prep
45 min
Cook
8
Servings
Adapt this recipe →
cakedessertrhubarbspringnut-freebaking

Ingredients

Servings8
  • 4Tbsp
    melted unsalted butter, cooled, plus more room-temperature for pan
  • 1cup
    all-purpose flour, plus more for pan
  • ¾tsp
    baking powder
  • ½tsp
    kosher salt
  • 2
    large eggs
  • 1
    large egg yolk
  • 1½cup
    sugar, plus more for sprinkling
  • ¼cup
    sour cream
  • 2Tbsp
    dark rum
  • 2tsp
    finely grated lemon zest
  • 13oz
    rhubarb stalks, halved lengthwise if thick
  • A 9"-diameter springform pan

Instructions

  1. 1
    Preheat oven to 350°. Butter and flour pan.
  2. 2
    Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl.
  3. 3
    Whisk eggs, egg yolk, and 1½ cups sugar in a large bowl until very pale and thick, about 1 minute.
  4. 4
    Whisk melted butter, sour cream, rum, and lemon zest in a small bowl.
  5. 5
    Whisk butter mixture into egg mixture just to combine.
  6. 6
    Add dry ingredients and fold in until batter is smooth; scrape into prepared pan. Chill 10 minutes to let batter set.
  7. 7
    Arrange rhubarb over batter however you like, trimming as needed. Don’t press fruit into batter—just place over top and let it rest on the surface.
  8. 8
    Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45–55 minutes.
  9. 9
    Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely.
  10. 10
    Do Ahead: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.

Comments (1)

Log in to leave a comment.