Ingredients
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup whole milk
4 cups fresh rhubarb, chopped into 1/2-inch pieces
1 cup heavy cream
2 large eggs (for custard)
1/2 cup granulated sugar (for custard)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
Step 2: In a large bowl, cream the softened butter and 1 cup of sugar until light and fluffy.
Step 3: Beat in 2 eggs and the vanilla extract until well combined.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the creamed mixture, alternating with the milk, and mix until just combined.
Step 6: Spread the batter evenly into the prepared pan and top with the chopped rhubarb pieces.
Step 7: Bake for 20 minutes in the preheated oven.
Step 8: While the cake is baking, whisk together the heavy cream, the remaining 2 eggs, and 1/2 cup of sugar to create the custard.
Step 9: Pour the custard mixture over the partially baked cake and return to the oven for another 30-35 minutes, or until the custard is set.
Step 10: Allow the cake to cool slightly before serving to let the custard firm up fully.
Notes
Always use fresh rhubarb for the best texture. If using frozen, thaw and drain completely before adding to the cake.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
Keywords: best rhubarb recipes, rhubarb cake, custard cake, spring desserts, rhubarb recipes
