Rhubarb Custard Cake
User Reviews
4.7
Rhubarb Custard Cake
Description
This Rhubarb Custard Cake blends eggs, sugar, melted butter, sour cream, and lemon zest into a smooth batter, enriched with all-purpose flour, baking powder, and salt. After chilling the batter briefly, fresh rhubarb stalks sliced lengthwise are laid gently atop without pressing into the batter, preserving the fruit’s texture. The cake bakes until the custard sets and the rhubarb softens, offering a moist crumb paired with the rhubarb’s tart bite.
The lemon zest adds brightness to the custard’s sweet richness. The rhubarb provides a visually appealing topping in longer stalks but can also be cut into bite-sized pieces and scattered for ease of serving, knowing some sinking may occur during baking. Alternatives like raspberries or blueberries could also work in place of rhubarb.
While the fruit often sinks slightly during baking, this does not affect the flavor. Using thinner or halved rhubarb stalks helps reduce sinking. Avoid overmixing the eggs and sugar to maintain the custard’s texture, which supports the structure under the fruit.
Ingredients
- 2 egg large
- 1 egg large, yolk
- 1 ¼ cups granulated sugar
- ¼ cup butter melted and cooled until just warm, salted
- ¼ cup sour cream
- 1-2 teaspoons lemon zest from about 1 lemon, fresh
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 6 rhubarb about 8-inches long (10-12 ounces, small/medium stalks
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9-inch round cake pan (you can line the bottom with a parchment circle, if desired).
- In a large bowl, whisk together the eggs, egg yolk, and sugar with a wire whisk (don't use a hand mixer - it will incorporate too much air for this cake) until pale and thick, 30 seconds to 1 minute.
- In a small bowl, stir together the melted butter, sour cream and lemon zest. Add to the egg mixture and whisk until combined.
- Add the flour, baking powder and salt. Mix with a rubber spatula until the batter is smooth. Spread evenly in the prepared pan. Chill the batter for 10 minutes.
- Make sure the rhubarb stalks are dried well. If they are over 1/4-inch thick, slice them carefully in half lengthwise. Cut the stalks to fit and arrange over the batter next to each other, covering as much of the batter as you can (but keeping the rhubarb in a single layer). DO NOT PRESS THE RHUBARB INTO THE CAKE BATTER. Lay it very gently on top without pressing at all or else it will be prone to sinking during baking (mine still does each time I make this, but it definitely sinks less if I haven't pressed the rhubarb at all into the cake).
- Bake the cake for 45-55 minutes until browned and puffed around the edges. The center may still be slightly soft set but it shouldn't be wet batter. Add additional time, if needed.
- Let the cake cool for 10 minutes (or completely) before slicing into pieces. Serve with a dollop of whipped cream or a scoop of ice cream. It's delicious warm, room temperature or chilled.
Notes
- Use long rhubarb stalks for presentation or cut into bite-size pieces for easier serving.
- Try substituting raspberries or blueberries for rhubarb for a different fruit variation.
- If using frozen rhubarb, thaw and pat dry before incorporating.
- Thinner rhubarb stalks or halved pieces reduce sinking during baking.
- Mix eggs and sugar gently to avoid incorporating too much air, which can cause fruit to sink more.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 84mg | 28% |
| Sodium | 188mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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