Rhubarb Custard Cake

This cake was a first for me, usually my rhubarb is used for pies and jams but this was a nice change, it’s nice and light and the perfect summer dessert!

Rhubarb Custard Cake recipe


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Rhubarb Custard Cake recipe

Rhubarb Custard Cake

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  • Author: The Kilted Chef
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x


Units Scale
  • 4 large stalks of rhubarb sliced
  • 1/4 cup water
  • 1/4 cup honey
  • 4 eggs
  • 3/4 cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup melted butter
  • 3/4 cup flour
  • 2 cups milk


  1. Preheat oven to 350°.
  2. Butter a round 9 inch cake pan and lined with parchment.
  3. Place the rhubarb, water, and honey into a small pot, bring to a fast simmer and cook until the water has dissipated and the rhubarb is soft. Set aside Separate the egg yolks from the egg whites.
  4. Place the egg whites in a stand mixer and using the whip attachment whip until stiff peaks are formed.
  5. In a separate bowl combine the egg yolks and sugar and whisk until pale in color and slightly thickened.
  6.  Add the lemon juice, vanilla, and almond, whisk to combine.
  7. Slowly whisk in the melted butter.
  8. Fold in the flour, then slowly whisk in the milk.
  9. Gently fold in the egg whites and transfer the batter to the pan.
  10. Place the sautéed rhubarb on top.
  11. Bake for 40 to 50 minutes, let rest for 10 minutes and invert cake plate.
  12. Let the cake cool slightly and then serve warm.
  • Prep Time: 20 mins
  • Cook Time: 50 minutes
  • Category: Baking, dessert, Recipes