Rhubarb Custard Cake

Indulge in the perfect harmony of tart and sweet with this delightful Rhubarb Custard Cake. This stunning dessert features a tender, buttery cake base topped with tangy rhubarb and a luscious layer of creamy custard that bakes right into the batter. With its vibrant flavor and soft, melt-in-your-mouth texture, this cake is ideal for spring gatherings or as a show-stopping finale for any meal. Simple ingredients like all-purpose flour, fresh rhubarb, and heavy cream come together effortlessly in just 20 minutes of prep, and a dusting of confectioners' sugar adds a touch of elegance. Serve it warm or at room temperature, and watch it disappear in seconds. Perfect for rhubarb lovers and those craving a unique and comforting dessert, this Rhubarb Custard Cake will quickly become a family favorite!

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 1.5 cups Granulated sugar
• 2 teaspoons Baking powder
• 0.5 teaspoons Salt
• 0.5 cups Unsalted butter, softened
• 3 large Eggs
• 2 teaspoons Vanilla extract
• 1 cups Whole milk
• 2 cups Rhubarb, chopped into 1/2-inch pieces
• 0.5 cups Heavy cream
• 2 tablespoons Confectioners' sugar (optional, for dusting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

Step 2

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Step 3

Using an electric mixer, beat the softened butter into the dry ingredients until it resembles coarse crumbs.

Step 4

Add the eggs, one at a time, followed by the vanilla extract, and beat until well combined.

Step 5

Gradually mix in the milk until a smooth batter forms.

Step 6

Pour the batter into the prepared baking pan and spread it evenly with a spatula.

Step 7

Sprinkle the chopped rhubarb evenly over the batter.

Step 8

In a small bowl, whisk together the heavy cream and 1/4 cup sugar (if desired) to create a thin custard mixture.

Step 9

Gently pour the custard mixture over the rhubarb, ensuring even distribution.

Step 10

Bake in the preheated oven for 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the cake layer comes out clean.

Step 11

Allow the cake to cool in the pan for about 15 minutes before slicing.

Step 12

Optionally, dust with confectioners' sugar before serving.

Nutrition Facts

Serving size	1506.4 grams (1506.4g)

Amount per serving	% Daily Value*
Calories	3786

Total Fat 161.00g	206%
Saturated Fat 94.50g	472%
Polyunsaturated Fat 0.30g
Cholesterol 966mg	322%
Sodium 2457mg	107%
Total Carbohydrate 529.20g	192%
Dietary Fiber 11.90g	43%
Total Sugars 331.80g
Protein 55.30g	111%

Vitamin D 230IU	1152%
Calcium 700mg	54%
Iron 15mg	81%
Potassium 1733mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 5.8%

Carbs: 55.9%