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Marco

Rhubarb Custard Cake: A Must-Try Sweet Delight!

Rhubarb Custard Cake is a delightful dessert that combines a moist cake base with a creamy rhubarb custard topping, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the flour, 1 cup of sugar, salt, baking powder, and baking soda. Mix well.
  3. Add the softened butter, egg, and buttermilk to the dry ingredients. Mix until just combined.
  4. Spread the batter evenly in the prepared baking dish.
  5. In another bowl, combine the chopped rhubarb, sour cream, 1/2 cup of sugar, eggs, and vanilla extract. Mix until smooth.
  6. Pour the rhubarb custard mixture over the batter in the baking dish.
  7. Bake for 45-50 minutes, or until the custard is set and the top is lightly golden.
  8. Allow to cool for at least 15 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 50mgSodium: 150mgFiber: 1gSugar: 20g

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.

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