This Easy Rhubarb Custard Cake is a tasty treat with a sweet, creamy filling and fruity rhubarb surprise. It’s perfect for dessert or a cozy afternoon snack!
This cake reminds me of sunny days! I love how the tangy rhubarb pairs with the rich custard. Each slice feels like a hug from Grandma—it’s that comforting! 😊
Making it is simple too! Just mix the ingredients, pour it in, and bake. No fancy techniques, just pure deliciousness that I can’t resist! Enjoy with a dollop of whipped cream if you like!
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb is ideal for this cake, as it’s tart and bright. If fresh is hard to find, frozen rhubarb works well too—just thaw and drain excess water before using.
Sugar: Granulated sugar adds sweetness, but you can use brown sugar for a deeper flavor. For a healthier option, try using coconut sugar or a sugar alternative like stevia, adjusting the quantity as needed.
Eggs: Use large eggs at room temperature for even mixing. If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce per egg, though it may alter the texture slightly.
Milk: I prefer whole milk for its creamy texture, but any milk—like almond or oat milk—can replace it for a dairy-free version. Just keep in mind that this may change the cake’s richness.
How Can You Make Sure Your Rhubarb Custard Cake Sets Perfectly?
It’s all about the technique! The key step is to combine your wet and dry ingredients with care. Here’s how:
- Whisk the dry ingredients well to ensure even distribution of baking powder. This helps your cake rise properly.
- When mixing wet and dry ingredients, stir just until combined. Overmixing can lead to a tough cake.
- For the rhubarb, macerating it with sugar allows it to release moisture and sweetness. This makes the flavor brighter in the cake.
- Be patient while baking; the cake should turn golden brown on top, and a toothpick should come out clean when inserted in the center. Let it cool fully to set the custard texture.
Enjoy making this delightful cake, and don’t forget to keep an eye on that baking time to get it just right!
Easy Rhubarb Custard Cake
Ingredients You’ll Need:
- 4 cups rhubarb, chopped into 1/2-inch pieces
- 1 cup granulated sugar, divided
- 2 large eggs, room temperature
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups milk
- 1 tsp vanilla extract
- Optional: whipped cream for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 50-60 minutes to bake. After baking, allow the cake to cool for a few minutes before slicing. It’s a fairly quick dessert that delivers big flavors with minimal effort!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking dish and grease it with butter or cooking spray, then dust with a bit of flour to prevent sticking. This will help your cake come out easily once it’s baked.
2. Macerate the Rhubarb:
In a medium bowl, toss the chopped rhubarb with 1/2 cup of the granulated sugar. This step helps the rhubarb release its natural juices and enhances its flavor. Set the bowl aside while you prepare the batter.
3. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, salt, and the remaining 1/2 cup of sugar. Make sure everything is well combined. This is important for an even rise when the cake bakes!
4. Combine the Wet Ingredients:
In a separate bowl, beat the eggs together with the milk and vanilla extract until everything is mixed well. This will create a smooth custard-like texture for your cake.
5. Combine Wet and Dry Mixtures:
Gradually add the wet ingredients into the dry ingredient mixture. Stir carefully just until combined; it’s okay if there are a few lumps. Overmixing can lead to a dense cake, so be gentle!
6. Pour and Add Rhubarb:
Pour the cake batter into your prepared baking dish, spreading it out evenly with a spatula. Now, take the macerated rhubarb and distribute it evenly over the top of the batter. Gently press it down into the batter, but don’t mix it in.
7. Bake the Cake:
Place the baking dish in the oven and let it bake for about 50-60 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve:
Once baked, remove the cake from the oven and let it cool in the baking dish for about 10-15 minutes. After that, slice it up and serve it warm or at room temperature. Don’t forget to add a generous dollop of whipped cream on top for an extra treat!
This cake has a lovely custard-like texture and tart bursts of rhubarb. Enjoy your delicious creation!
FAQ for Easy Rhubarb Custard Cake
Can I Use Frozen Rhubarb for This Recipe?
Yes, you can! Just make sure to thaw the frozen rhubarb completely and drain any excess moisture before using it in the recipe. This helps prevent the cake from becoming too watery.
Can I Substitute Almond Milk or a Different Non-Dairy Milk?
Absolutely! Almond milk or any other non-dairy milk can be used in place of regular milk. Just keep in mind that this might slightly alter the flavor, but it will still be delicious!
How Do I Store Leftover Cake?
Store any leftover rhubarb custard cake in an airtight container in the refrigerator for up to 3 days. You can enjoy it cold or reheat individual slices in the microwave for a few seconds to warm them up.
What Should I Serve with This Cake?
This cake is delightful on its own, but serving it with a dollop of whipped cream or a scoop of vanilla ice cream elevates it to the next level! You can also pair it with fresh berries for added flavor and texture.
