Description
Rhubarb Custard Cake is a delightful dessert that combines a moist cake base with a creamy rhubarb custard topping, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large egg
- 1/2 cup buttermilk
- 2 cups fresh rhubarb, chopped
- 1 cup sour cream
- 1/2 cup granulated sugar (for custard)
- 2 large eggs (for custard)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the flour, 1 cup of sugar, salt, baking powder, and baking soda. Mix well.
- Add the softened butter, egg, and buttermilk to the dry ingredients. Mix until just combined.
- Spread the batter evenly in the prepared baking dish.
- In another bowl, combine the chopped rhubarb, sour cream, 1/2 cup of sugar, eggs, and vanilla extract. Mix until smooth.
- Pour the rhubarb custard mixture over the batter in the baking dish.
- Bake for 45-50 minutes, or until the custard is set and the top is lightly golden.
- Allow to cool for at least 15 minutes before slicing and serving.
Notes
- For a sweeter version, increase the sugar in the custard mixture to 3/4 cup.
- You can substitute the rhubarb with fresh strawberries or blueberries for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg