This Easy Rhubarb Custard Cake is a delicious blend of sweet and tart, with juicy rhubarb tucked inside a soft and creamy custard layer. It’s perfect with a cup of tea!
The best part? I love how the rhubarb adds a zing, making every bite a little adventure! Plus, it’s super simple to whip up, which is great for those busy days. 😊
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb is key to this cake’s tart flavor. If you can’t find fresh, you might try frozen rhubarb. Just thaw and drain it well before using. You can also experiment with fruits like strawberries or raspberries for a different taste!
Sugar: Granulated sugar is standard, but you could use brown sugar for a deeper flavor. Coconut sugar or honey could be used as substitutes, but remember to adjust the amount, as honey is sweeter than granulated sugar.
Butter: Unsalted butter adds a rich flavor. If you’re dairy-free, you can substitute it with coconut oil or a plant-based butter. Just melt it before mixing.
Milk: Whole milk gives the best richness, but any milk can work. Almond milk, oat milk, or other plant-based milks can be good alternatives, especially if you’re lactose intolerant.
How Do I Make Sure My Cake Comes Out Perfectly Moist?
The key to a moist cake is not overmixing your batter. Once you add the dry ingredients to the wet, stir gently until just combined. A few lumps are okay! Additionally, letting the cake cool in the pan for a few minutes before cutting helps keep the moisture inside.
- Preheat your oven accurately and use an oven thermometer if needed.
- Always check for doneness with a toothpick; it should come out clean or with a few crumbs, not wet batter.
- If you want an even fluffier cake, try sifting your flour before measuring it; this adds air and lightens the texture.
Easy Rhubarb Custard Cake Recipe
Ingredients You’ll Need:
For The Cake:
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
For Serving:
- Whipped cream, for serving (optional)
How Much Time Will You Need?
This delightful Rhubarb Custard Cake takes about 15 minutes to prepare and 45-50 minutes to bake, plus a few minutes to cool down. In total, you’ll want to set aside around 1 hour and 10 minutes to enjoy this yummy dessert!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While the oven is warming up, grease a 9×9-inch baking dish with a bit of butter or cooking spray to prevent sticking. Now, you’re on the right track!
2. Macerate the Rhubarb:
In a mixing bowl, toss the chopped rhubarb with 1/2 cup of the granulated sugar. This will help the rhubarb release its juices and become lovely and soft. Set it aside for a few minutes while you prepare the cake batter.
3. Mix the Wet Ingredients:
In another bowl, whisk together the eggs, the remaining 1/2 cup of sugar, and the vanilla extract until everything is well combined. Next, stir in the milk and melted butter, mixing until you have a smooth mixture. This gives your cake a rich flavor!
4. Combine the Dry Ingredients:
In a separate bowl, mix the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, stirring just until everything is combined. Try not to overmix; a few lumps are okay!
5. Assemble the Cake:
Now, pour the batter into your prepared baking dish, spreading it out evenly. After that, take the macerated rhubarb and spread it evenly over the top of the batter. This will create a delicious layer of tart rhubarb right in the middle of the cake!
6. Bake:
Place the baking dish in your preheated oven and bake for 45-50 minutes. The cake is done when the top is golden brown and a toothpick inserted in the center comes out clean. Your kitchen will smell amazing!
7. Cool and Serve:
Once baked, take the cake out of the oven and allow it to cool for a few minutes. Cut it into squares and serve warm or at room temperature. If you like, add a dollop of whipped cream on top for an extra treat. Enjoy every bite of your delicious creation!
Can I Use Frozen Rhubarb for This Recipe?
Yes, you can use frozen rhubarb! Just make sure to thaw it completely and drain any excess liquid before adding it to the batter. This will help prevent the cake from becoming too soggy.
Can I Substitute the Milk?
Absolutely! If you’re lactose intolerant or out of milk, you can substitute with almond milk, oat milk, or any other non-dairy milk. Just ensure it’s unsweetened to maintain the cake’s balance.
How to Store Leftovers
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. To reheat, just pop individual squares in the microwave for a few seconds.
Can I Add Other Fruits?
Yes! Feel free to mix in other fruits like strawberries or blueberries. Just keep in mind that adding too much extra fruit might alter the cake’s texture, so limit it to about 1 cup total mixed with the rhubarb for best results.
