Description

Easy Rhubarb Custard Cake is a simple, comforting dessert featuring a soft vanilla cake base topped with tart rhubarb and a creamy custard that forms as it bakes. Ideal for spring and summer gatherings.

Ingredients

Units Scale

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

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients alternately with the milk, mixing until just combined.
Spread the batter evenly into the prepared baking dish.
Evenly sprinkle the chopped rhubarb over the batter.
Gently pour the heavy cream over the top without stirring.
Bake for 45–50 minutes or until the top is golden and a toothpick inserted near the center comes out clean.
Cool slightly before serving. Serve warm or chilled.

Notes

Fresh rhubarb is best, but frozen rhubarb can be used if thawed and well-drained.
The cream sinks through the cake while baking, creating a custard-like layer.
Dust with powdered sugar or serve with whipped cream for extra indulgence.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 24g
Sodium: 150mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 4g
Cholesterol: 85mg