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
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Ingredients
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
Instructions
- Preheat oven to 350°.
- Butter a round 9 inch cake pan and lined with parchment.
- 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.
- Place the egg whites in a stand mixer and using the whip attachment whip until stiff peaks are formed.
- In a separate bowl combine the egg yolks and sugar and whisk until pale in color and slightly thickened.
- Â Add the lemon juice, vanilla, and almond, whisk to combine.
- Slowly whisk in the melted butter.
- Fold in the flour, then slowly whisk in the milk.
- Gently fold in the egg whites and transfer the batter to the pan.
- Place the sautéed rhubarb on top.
- Bake for 40 to 50 minutes, let rest for 10 minutes and invert cake plate.
- Let the cake cool slightly and then serve warm.
- Prep Time: 20 mins
- Cook Time: 50 minutes
- Category: Baking, dessert, Recipes
Whiskey in the melted butter?
Love the recipe. However, my 9 inch round pan was too small for the recipe size. I will have to go with something different next time.
The cake was Ronnie just like you were for milk out of a milk carton I checked the ingredients and I had them all right but when I added the 2 cups of milk to the batter it just became total liquid I had to throw it all in the garbage
★★