Description
This Rhubarb Custard Cake is a delightful dessert that perfectly balances the tartness of rhubarb with a rich, creamy custard layer. The soft and moist cake base, infused with vanilla, complements the tangy rhubarb, while the custard adds a smooth, velvety texture. This recipe is easy to follow and makes for a comforting spring or summer treat. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence.
Ingredients
Scale
For the Cake:
- 200g all-purpose flour
- 5g baking powder
- 2g baking soda
- ¼ teaspoon salt
- 150g granulated sugar
- 3 large eggs
- 120ml vegetable oil
- 5ml vanilla extract
- 120ml milk
- 300g rhubarb, chopped into small pieces
- 100g custard powder (or vanilla pudding mix)
For the Custard Layer:
- 300ml milk
- 2 tablespoons custard powder (or vanilla pudding mix)
- 50g sugar
Instructions
- Preheat the Oven: Set your oven to 175°C (350°F). Grease and flour a 9-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Prepare Wet Ingredients: In a large bowl, beat sugar, eggs, vegetable oil, and vanilla extract until smooth. Stir in the milk.
- Combine the Batter: Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
- Add Rhubarb: Gently fold in the chopped rhubarb until evenly distributed.
- Prepare the Custard: In a small saucepan, whisk together milk, custard powder, and sugar over medium heat. Cook, stirring constantly, until the mixture thickens into a smooth custard.
- Layer the Cake: Pour the cake batter into the prepared pan and smooth the top. Pour the custard over the batter and swirl gently with a spoon.
- Bake: Place in the oven and bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool for at least 15 minutes before slicing. Serve warm or at room temperature with whipped cream or ice cream.
Notes
- If using frozen rhubarb, thaw and drain excess liquid before adding it to the batter.
- Substitute almond milk for regular milk for a dairy-free alternative.
- Sprinkle a bit of cinnamon over the cake before baking for extra warmth and flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American, European
Nutrition
- Calories: 320 kcal
- Sugar: 30g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Rhubarb Custard Cake, Rhubarb Cake, Custard Dessert, Easy Cake Recipe, Spring Baking, Rhubarb Recipes, Homemade Cake