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Traditional Rhubarb Custard Cake

A delightful dessert combining the unique tartness of rhubarb with rich custard in a moist cake.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups rhubarb, chopped Choose firm, vibrant stalks.
  • 1 cup granulated sugar Adjust according to taste if rhubarb is too tart.
  • 1 cup all-purpose flour Make sure to measure accurately.
  • ½ cup unsalted butter, softened Bring to room temperature before mixing.
  • 2 pieces eggs Use large eggs for best results.
  • 1 cup milk Whole milk preferred for richness.
  • 2 teaspoons baking powder Make sure it’s fresh for best rise.
  • 1 teaspoon vanilla extract Enhances flavor profile of the cake.
  • A pinch salt Balances sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a mixing bowl, cream together the softened butter and sugar until fluffy. Add the eggs one at a time and blend well.
  3. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with the milk. Don’t forget to add in the vanilla extract too!
  4. Gently fold in the chopped rhubarb until evenly distributed throughout the batter.
Baking
  1. Pour the batter into the prepared cake pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool for a few minutes in the pan before transferring it to a wire rack.
Serving
  1. Serve warm or at room temperature, maybe with a dollop of whipped cream!

Notes

To keep your cake fresh, store it in an airtight container in the refrigerator for up to three days. You can freeze slices for up to three months.