Description
A warm, comforting cake featuring tart rhubarb and a silky custard layer, perfect for fall baking.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar (for the cake)
- 1/4 cup (50 g) brown sugar (optional, for depth)
- 2 tsp baking powder
- 1/4 tsp fine salt
- 1/2 cup (115 g) unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup (120 ml) milk
- 1 tsp vanilla extract
- 2 cups chopped rhubarb (about 3-4 stalks)
- 1/2 cup (100 g) granulated sugar (for rhubarb)
- 2 cups (480 ml) milk (for custard)
- 3 large eggs (for custard)
- 1/3 cup (65 g) sugar (for custard)
- 1 tbsp cornstarch
- 1 tsp vanilla extract (for custard)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch springform or cake pan.
- Toss chopped rhubarb with 1/2 cup sugar and let sit 10 minutes while you mix the batter.
- In a bowl, whisk flour, baking powder, and salt.
- In a separate bowl, cream softened butter with 1/2 cup sugar until light. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and 1/2 cup milk, beginning and ending with dry ingredients. Mix until just combined.
- Spoon half the batter into the prepared pan and spread evenly.
- Scatter the sugared rhubarb over the batter in a single layer.
- Drop spoonfuls of remaining batter over the rhubarb and gently spread to cover.
- Whisk milk, eggs, 1/3 cup sugar, cornstarch, and vanilla until smooth.
- Pour custard evenly over the cake batter and rhubarb.
- Bake for 45–55 minutes, or until the custard is set at the center.
- Let cool on a rack, then chill at least 2 hours to fully set the custard before slicing.
Notes
For extra tips on custard texture and variations like a streusel topping, see the article for more details.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American