Why You’ll Love This Recipe

Easy Rhubarb Custard Cake is a simple yet comforting dessert that perfectly balances tart rhubarb with a rich, creamy custard and soft cake base. Ideal for spring and summer, this cake is a great way to enjoy fresh rhubarb and comes together with minimal effort. The custard forms as it bakes, giving you a layered effect that’s both delicious and visually appealing.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

rhubarball-purpose floursugarunsalted buttereggswhole milkvanilla extractbaking powderlemon zestsaltpowdered sugar (optional, for dusting)

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a bowl, toss chopped rhubarb with a tablespoon of sugar and set aside.

In a large mixing bowl, cream the butter and remaining sugar until light and fluffy.

Add eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon zest.

In another bowl, whisk together flour, baking powder, and salt.

Add the dry ingredients to the wet mixture alternately with milk, beginning and ending with the flour mixture. Mix until just combined.

Fold in the rhubarb and pour the batter into the prepared baking dish, spreading it evenly.

Bake for 45-50 minutes, or until the center is set and the top is golden brown.

Let cool slightly before dusting with powdered sugar if desired. Serve warm or chilled.

Servings and timing

This recipe yields approximately 12 servings.
Preparation time: 15 minutes
Baking time: 45-50 minutes
Cooling time: 15-20 minutes
Total time: 1 hour 15 minutes

Variations

Add a handful of chopped strawberries for a sweeter fruit blend.
Sprinkle chopped nuts or rolled oats on top for a crunchy texture.
Use almond extract instead of vanilla for a different flavor twist.
Serve with a dollop of whipped cream or vanilla ice cream for extra indulgence.

storage/reheating

Store leftover cake in an airtight container in the refrigerator for up to 4 days.
To reheat, warm individual slices in the microwave for 15-20 seconds.
You can also freeze slices for up to 2 months; thaw overnight in the fridge before serving.

FAQs

Can I use frozen rhubarb?
Yes, just make sure to thaw and drain it well to avoid excess moisture.

Why does the cake form layers?
As it bakes, the custard settles at the bottom while the cake rises, creating a natural layered effect.

Can I make this cake gluten-free?
Yes, use a gluten-free all-purpose flour blend as a substitute.

Do I need to peel rhubarb?
No, peeling is not necessary—just trim the ends and chop it up.

Can I use low-fat milk?
Whole milk is best for a rich custard texture, but low-fat milk will still work, though the custard may be less creamy.

Conclusion

Easy Rhubarb Custard Cake is a charming, no-fuss dessert that brings out the best of rhubarb with minimal effort. With its soft cake texture, sweet-tart fruit, and creamy custard base, this cake is perfect for family gatherings or a cozy night in. Enjoy it warm or cold—it’s delicious either way.