Easy Rhubarb Custard Cake

Why You’ll Love This Recipe

Easy Rhubarb Custard Cake is a beautifully simple dessert that combines the tartness of fresh rhubarb with a creamy, sweet custard base and a soft, golden cake layer. It’s a perfect seasonal treat, especially in spring and early summer, and requires minimal prep with impressive results. This cake is great for gatherings, brunch, or a comforting weeknight dessert.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

rhubarbgranulated sugareggsmilkvanilla extractall-purpose flourbaking powderbuttersalt

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Spread chopped rhubarb evenly across the bottom of the dish.

In a mixing bowl, whisk together eggs, granulated sugar, milk, and vanilla extract until well combined.

In a separate bowl, mix flour, baking powder, and salt. Gradually add this to the wet mixture, stirring until smooth.

Pour the batter over the rhubarb in the baking dish.

Dot the top with pieces of butter.

Bake for 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Let the cake cool slightly before serving to allow the custard layer to set.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 15 minutesBaking time: 45-50 minutesCooling time: 10-15 minutesTotal time: 70-80 minutes

Variations

Add a sprinkle of cinnamon or nutmeg for a warm spice note.

Use half strawberries and half rhubarb for a sweeter twist.

Top with whipped cream or vanilla ice cream for extra indulgence.

Substitute almond extract for vanilla for a different flavor profile.

storage/reheating

Store in the refrigerator in an airtight container for up to 5 days.Reheat individual slices in the microwave for 20-30 seconds.For longer storage, freeze for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it before using to prevent excess moisture.

Why is the custard layer not setting?

It may need a few more minutes of baking or more time to cool properly.

Can I make this cake dairy-free?

Yes, use plant-based milk and vegan butter alternatives.

Is this cake overly sweet?

No, the tart rhubarb balances the sweetness of the custard and cake.

Do I need to peel rhubarb?

No, just trim and wash it—peeling isn’t necessary unless the stalks are very tough.

Can I prepare it ahead of time?

Yes, it’s great made a day in advance and served chilled or at room temperature.

How do I prevent the rhubarb from sinking?

Since it starts at the bottom, sinking isn’t a concern—it becomes part of the custard layer.

What’s the texture like?

It has a soft cake top, creamy custard middle, and tender rhubarb bottom.

Can I halve the recipe?

Yes, use an 8×8-inch pan and adjust baking time slightly.

What’s the best way to cut this cake?

Let it cool fully, then use a sharp knife for clean slices.

Conclusion

Easy Rhubarb Custard Cake brings together tangy rhubarb and a sweet, silky custard in a light, comforting cake. It’s a fantastic way to celebrate rhubarb season with minimal effort and maximum flavor. Whether warm with a scoop of ice cream or chilled from the fridge, this cake is sure to please every time.

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