Description
This Rhubarb Custard Cake is a perfect balance of sweet and tart with a creamy custard center nestled in a soft, moist cake. It’s ideal for spring gatherings or a comforting homemade dessert.
Ingredients
Scale
3 cups rhubarb, chopped
¾ cup granulated sugar (for rhubarb)
1½ cups self-raising flour
½ cup unsalted butter, softened
1 cup granulated sugar (for batter)
3 large eggs
1 tsp vanilla extract
1 cup ready-made custard (chilled)
Optional: zest of 1 orange (for extra flavor)
Instructions
- Prepare the pan: Preheat your oven to 350°F (180°C). Grease and line a 9-inch springform cake pan with parchment paper.
- Macerate the rhubarb: Toss the chopped rhubarb with ¾ cup sugar and set it aside for 20 minutes.
- Make the batter: In a large bowl, beat the softened butter and 1 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract and optional orange zest.
- Add dry ingredients: Gently fold in the self-raising flour until just combined.
- Layer the cake: Pour half the batter into the prepared pan and smooth with a spatula. Spoon the chilled custard on top and spread evenly. Add the macerated rhubarb on top of the custard. Finally, spread the remaining batter over the rhubarb.
- Bake: Place the pan in the preheated oven and bake for 45–55 minutes. The cake should be golden brown, and a skewer inserted into the sponge should come out clean.
- Cool and serve: Let the cake cool in the pan for 15–20 minutes before releasing the springform. Cool completely on a wire rack. Dust with icing sugar before serving, if desired.
Notes
Gluten-Free Option: Swap the self-raising flour with a gluten-free 1:1 flour blend for a gluten-free version
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Cuisine: American