It wouldn’t be Spring without a new way to enjoy rhubarb! These lovely rhubarb custard cake cups have 3 layers of goodness. With a vanilla-scented cake at the bottom, then a layer of tart rhubarb, and finished with a set custard layer on top. These lovely cakes can be made with fresh or frozen rhubarb for a lovely warm rhubarb dessert.
Rhubarb custard cake cups: at a glance
What is it? These rhubarb custard cakes are individual desserts, baked up in ramekins with 3 layers of goodness. On the bottom is a vanilla-scented, buttery cake, followed by a layer of chopped rhubarb. On top is a quick custard made with egg, sugar, vanilla and sour cream, that is spooned on top partway through baking and sets into a pretty custard layer.
Why you’ll love them! These rhubarb cakes are perfect comfort food, with a lovely balance of tart rhubarb and sweet cake. Enjoy warm as is, or topped with a bit of cream or ice cream. This rhubarb dessert can be made with fresh or frozen rhubarb, and you only need about 2 cups of rhubarb.
How do you make them? Mix up the cake batter and spoon it into the bottom of the ramekins. Top with chopped rhubarb. Bake these two layers together for about 20 minutes. Meanwhile, quickly stir together the custard mixture of egg, sour cream and vanilla. After the cake has partially baked, remove it from the oven and spoon the custard mixture over the top. Return to the oven to finish baking and set the custard.
Ingredients and substitutions
A few notes about the key ingredients …
Rhubarb – You can use either fresh or frozen rhubarb for this recipe. You will only need 2 – 2 1/2 cups of diced rhubarb, but if you are a little short, you can easily top it up with some chopped fresh strawberries.
Sour cream – For best results, use a full-fat sour cream for the custard layer.
How to make individual rhubarb custard cakes: step-by-step
This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions.
Step 1: Start the cake batter by adding the butter and sugar and creaming together, then add the egg and vanilla and beat in.
Step 2: Start adding the flour mixture to the batter.
Step 3: Add the flour alternately with the milk.
Step 4: The finished cake batter should be smooth and fluffy.
Step 5: Divide the cake batter between the ramekins. The batter should only fill 1/3-1/2 of the ramekin.
Step 6: Top the cake batter with the chopped rhubarb.
Step 7: While the cakes are in the oven, add the custard topping ingredients to a small bowl.
Step 8: Whisk the custard topping mixture together well and set aside.
Step 9: Remove the cakes from the oven after 25 minutes.
Step 10: Spoon the custard topping over the cakes and return to the oven for 15 minutes to finish baking and set the custard topping.
Recipe tips!
- You will need 4 larger ramekins. My ramekins shown here are 3 1/2-inches wide and about 2 1/4-inches tall. They hold 1 1/4 cups of water filled to the top. If your ramekins are smaller, you can divide the ingredients between 5 or 6 ramekins instead. If you prefer, you can also bake this cake in an 8×8-inch pan.
- You may wonder if the rhubarb will be too tart, as it doesn’t have any sugar on it. I can assure you that with the sweet cake and the sweetened custard, it is perfectly balanced and not too tart. In fact, I love that the rhubarb’s tart flavour really shines in this one!
- If you find yourself short of rhubarb, or if you just love the flavour combination, add a few chopped fresh strawberries to the rhubarb.
- Be sure to set the ramekins on top of a baking sheet, as the ramekins will be quite full and some of the juice from the cooking rhubarb may bubble over slightly.
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Get the Recipe: Individual Rhubarb Custard Cakes
Ingredients
- 1/2 cup (100 g) white granulated sugar
- 1/2 cup (g) butter, at room temperature
- Pinch salt, increase to 1/4 teaspoon if using unsalted butter
- 2 large eggs, at room temperature
- 3/4 cup + 1 Tablespoon (150 g) all-purpose flour, spooned and levelled
- 1/2 teaspoon baking powder
- 1/4 cup milk, 2 or 3% recommended
- 2 1/4 – 2 1/2 cups rhubarb, 1/2-inch dice *see Note 1 below
Custard Topping:
- 1 large egg
- 1/4 cup (62 g) sour cream, full-fat recommended
- 2 Tablespoons white granulated sugar
- 1/2 teaspoon vanilla
Instructions
- Preheat the oven to 350F (non-convection/not fan-assisted). Grease 4 ramekins (see Note 2 below for sizing suggestions) and set them onto a baking sheet. Set aside.
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar at medium speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, beating well after each addition. Add the vanilla and mix in.
- With the mixer on low, add the flour mixture to the batter, alternately with the milk, mixing until well combined.
- Divide the batter between the ramekins. (The cake batter should only fill the ramekins by 1/3-12 full.) Spoon the rhubarb over the cake batter, dividing between the ramekins.
- Place the ramekins (on top of the baking sheet )into the preheated oven and bake for 25 minutes.
- Meanwhile, prepare the custard by adding the custard ingredients to a small bowl. Whisk together well.
- When the cakes have baked for 25 minutes, remove them from the oven. Spoon the custard mixture over the top of the cakes, dividing it between the ramekins.
- Return the cakes to the oven and bake for another 15 minutes, or until the custard is set and the cake part tests clean when tested with a cake tester.
- Remove from the oven. Enjoy hot or warm, or refrigerate to enjoy later. Rewarm in the microwave or covered with foil in a 350F oven until warmed.
Notes
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
