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Rhubarb Custard Cake Recipes Easy

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Easy Rhubarb Custard Cake
Easy Rhubarb Custard Cake from www.thecreativebite.com

Description

Rhubarb custard cake is a perfect combination of tangy rhubarb and sweet custard. This easy-to-make cake is a great dessert for any occasion. The cake is moist, tender, and has a creamy texture that makes it irresistible. The combination of rhubarb and custard creates a perfect balance of flavors that will leave you wanting more.

Prep Time

The prep time for this cake is around 20 minutes.

Cook Time

The cook time for this cake is around 50 minutes.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 2 cups chopped rhubarb
  • 1/4 cup all-purpose flour
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract

Equipment

  • 9-inch cake pan
  • Bowl
  • Mixer
  • Spatula
  • Whisk

Method

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
  2. In a bowl, whisk together 1 1/2 cups flour, baking powder, and 1/2 tsp salt.
  3. In a mixer, cream together 3/4 cup butter and 1 1/2 cups sugar until light and fluffy.
  4. Add 3 large eggs, one at a time, and beat well after each addition.
  5. Stir in 1 tsp vanilla extract.
  6. Gradually add the flour mixture and 1/2 cup whole milk alternately, stirring after each addition until just combined.
  7. Fold in 2 cups chopped rhubarb.
  8. Pour the batter into the prepared cake pan and smooth the top.
  9. In a bowl, whisk together 1/4 cup flour, heavy cream, 1/4 cup sugar, 1/4 tsp salt, and 1/2 tsp vanilla extract.
  10. Pour the mixture over the cake batter.
  11. Bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
  12. Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

Notes

  • This cake can be stored in the refrigerator for up to 3 days.
  • You can add more rhubarb if you prefer a more tangy flavor.
  • Make sure to let the cake cool completely before serving.

Nutrition Info

  • Calories: 357
  • Carbohydrates: 48g
  • Protein: 4g
  • Fat: 17g
  • Saturated Fat: 10g
  • Cholesterol: 94mg
  • Sodium: 174mg
  • Potassium: 148mg
  • Fiber: 1g
  • Sugar: 34g
  • Vitamin A: 740IU
  • Vitamin C: 2mg
  • Calcium: 64mg
  • Iron: 1mg

Recipes FAQ

What can I use instead of rhubarb?

You can use other fruits such as strawberries, raspberries, or blueberries.

Can I freeze this cake?

Yes, you can freeze this cake for up to 3 months.

How can I make this cake healthier?

You can use whole wheat flour instead of all-purpose flour and reduce the amount of sugar.

Recipe Tips

  • Make sure to chop the rhubarb into small pieces.
  • You can sprinkle some cinnamon on top of the cake before baking for a different flavor.
  • You can serve this cake with whipped cream or vanilla ice cream.

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