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Creamy Rhubarb Custard Cake

Creamy Rhubarb Custard Cake - featured image
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A delightful and easy-to-make cake featuring a tender, creamy custard base topped with sweet-tart rhubarb.

Ingredients

Scale
  • 1 1/4 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 tbsp butter, softened
  • 2 eggs
  • 1 egg yolk
  • 1 3/4 cups sugar (divided)
  • 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
  • 2-3 tbsp additional sugar, for sprinkling

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 remaining 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 from the small bowl to the egg mixture, stirring until fully incorporated.
  8. Gently fold in the dry ingredient mixture (flour, baking powder, salt) until just combined. Do not overmix.
  9. Pour the batter into a buttered 8×8-inch baking dish.
  10. Smooth the top of the batter with a spatula.
  11. Place the baking dish in the refrigerator for 10 minutes to allow the batter to set slightly.
  12. Remove the chilled batter from the refrigerator.
  13. Arrange the rhubarb pieces on top of the batter in an even layer.
  14. Sprinkle the rhubarb generously with the additional 2-3 tablespoons of sugar.
  15. Place the dish in the preheated 350°F (175°C) oven.
  16. Bake for 45 minutes, or until the internal temperature reaches 210°F (99°C) when measured in the thickest part of the cake (avoiding the rhubarb).
  17. The cake should be golden brown and a toothpick inserted into the center should come out clean or with just a few moist crumbs.
  18. Allow the cake to cool in the pan for 10 minutes.
  19. Run a thin knife around the edges of the cake to loosen it.
  20. Carefully turn the cake out onto a cooling rack and let it cool completely.
  21. Serve warm or at room temperature.

Notes

Ensure your butter and eggs are at room temperature for a smoother batter.
Don’t overmix the batter; mix until just combined to keep the cake tender.
Chilling the batter briefly helps prevent the rhubarb from sinking during baking.
Sprinkle extra sugar on the rhubarb for a lovely sweet-tart topping and slight crust.

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