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hubarb Custard Cake – Choose Your Pan Size Recipe

hubarb Custard Cake – Choose Your Pan Size Recipe
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5 from 26 reviews

A delightful and comforting Rhubarb Custard Cake that combines layers of tender cake, tart rhubarb, and creamy custard. Perfect for spring gatherings or a sweet treat any time of year.

Ingredients

Cake Base:

  • 1/3 cup butter, softened (use 1/4 cup for round pan)
  • 1/2 cup sugar (use 1/3 cup for round pan)
  • 1 egg
  • 1 teaspoon vanilla extract (use 3/4 tsp for round pan)
  • 1 cup all-purpose flour (use 2/3 cup for round pan)
  • 1 1/2 teaspoons baking powder (use 1 tsp for round pan)
  • 1/2 teaspoon salt (use 1/3 tsp for round pan)
  • 1/2 cup milk (use 1/3 cup for round pan)

Filling:

  • 3 cups fresh rhubarb, chopped into 1/2-inch pieces (use 2 cups for round pan)

Custard:

  • 3 large eggs (use 2 eggs for round pan)
  • 1 1/2 cups heavy cream (use 1 cup for round pan)
  • 3/4 cup sugar (use 1/2 cup for round pan)
  • 1 teaspoon vanilla extract (use 3/4 tsp for round pan)

Instructions

  1. Preheat Oven: Preheat the oven to 350°F and grease a 9×13 rectangle or 10-inch round pan.
  2. Make the Cake Base: Cream butter and sugar, then beat in egg and vanilla. In a separate bowl, whisk flour, baking powder, and salt. Add to butter mixture alternating with milk. Spread batter in prepared pan.
  3. Add Rhubarb: Scatter chopped rhubarb over the batter.
  4. Prepare Custard: Whisk eggs, cream, sugar, and vanilla until smooth. Strain for extra smoothness.
  5. Pour Custard: Carefully pour custard over the rhubarb and cake base.
  6. Bake: Bake for 45-50 minutes for rectangle pan or 40-45 minutes for round pan until set and golden. Let cool before serving.

Notes

  • Round version will be thicker and more custard-like than rectangle
  • Pat frozen rhubarb dry if using instead of fresh
  • Check the custard for doneness by observing a slight wobble when done

Nutrition

Find it online: https://bitezly.com/hubarb-custard-cake-choose-your-pan-size-recipe/