Get the Recipe: Rhubarb Custard Cake
A delicious old-fashioned rhubarb custard cake, with a crumb base and topping and a custardy cake layer in between. It can be made with fresh or frozen rhubarb.
Ingredients
For the crumb mixture:
- 2 cups all-purpose flour, spooned and levelled
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup white granulated sugar
- 2 teaspoons cinnamon
- 1/2 cup butter, cold and cut into pieces
- 1 large egg, beaten
For the filling:
- 1 1/2 cups white granulated sugar
- 1/2 cup all-purpose flour, spooned and levelled
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 teaspoon vanilla
- 4 cups rhubarb, fresh or frozen, diced
Instructions
- Preheat oven to 350F (non-convection). If using a glass pan, reduce the oven temperature to 325F.
- Prepare a 9-inch square baking pan by greasing and lining the bottom and two sides with parchment paper, allowing the sides of the parchment to extend past the edge of the pan to use as handles to remove the cake later. Set aside. *See notes for other baking pan options.
- In a medium bowl, whisk together the flour, baking powder, salt, sugar and cinnamon. Add the cold butter pieces and use your fingertips or a pastry cut to rub or cut the butter into the flour mixture until the butter pieces are no larger than pea-sized. Add the beaten egg to the mixture and use a fork to moisten the mixture with the egg until you have a lightly crumbly mixture.
- Remove 1 cup of the crumb mixture and set aside for the topping. Add the remaining crumb mixture to the prepared pan and press it evenly into the bottom of the pan. Set aside.
- Make the filling mixture by whisking together the sugar and flour in a large bowl. Add the softened butter to the bowl and use a fork to press the softened butter into the flour and sugar mixture until it is evenly moistened. Add the eggs and vanilla and stir in with the fork, then use a spoon to stir the mixture vigorously until smooth. Add the rhubarb and fold into the batter.
- Spoon the batter into the baking pan on top of the base. Spread out evenly in the pan. Top with the reserved crumb mixture.
- Bake the cake until it is set, domed and golden on top. A tester inserted in the centre of the cake will be mostly clean. The cake should feel set when inserting the tester and not be liquid. If using fresh rhubarb, baking time is 30-40 minutes. For frozen rhubarb, baking time may be as long as 45-55 minutes.
- Remove cake from the oven and allow to cool in the pan. Lift the cake out of the pan using the parchment paper and cut into 9 slices for serving.
- Store the baked cake at room temperature for up to 24 hours. You can refrigerate for an additional 2-3 days or freeze, well-wrapped, for up to 3 months.
Notes
If you don't have a 9-inch square baking pan, use a 9 or 10-inch round springform pan instead. an 8-inch square baking pan may also work, though it will produce a taller cake which will require longer baking time. Baking time may differ with different-sized pans and between metal and glass pans.
Be sure to read the notes above this Recipe Card for more tips on making this recipe.
Serving: 1serving, Calories: 494kcal, Carbohydrates: 68g, Protein: 6g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 116mg, Sodium: 254mg, Potassium: 270mg, Fiber: 2g, Sugar: 40g, Vitamin A: 777IU, Vitamin C: 4mg, Calcium: 91mg, Iron: 2mg
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