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Rhubarb Custard Cake

Irresistible Rhubarb Custard Cake for Springtime Bliss

This Rhubarb Custard Cake combines tart rhubarb and creamy custard for a delightful dessert experience.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for dietary needs.
  • 2 teaspoons Baking Powder Make sure it's fresh for optimal leavening.
  • 1 teaspoon Baking Soda Helps with leavening when combined with acidic ingredients.
  • 1/2 teaspoon Salt Enhances flavor and balances sweetness.
  • 1 cup Granulated Sugar Consider reducing the amount for less sweetness.
  • 3 large Eggs Ensure they're at room temperature for better mixing.
  • 1/2 cup Vegetable Oil Can be swapped with melted butter for richer flavor.
  • 1 teaspoon Vanilla Extract Using pure extract maximizes taste.
  • 1 cup Milk Substitute with almond milk for dairy-free version.
  • 2 cups Rhubarb Fresh is ideal, but frozen if thawed and drained.
For the Custard Layer
  • 1 package Custard Powder (or Vanilla Pudding Mix) Regular or sugar-free varieties can be used.

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • spatula
  • Saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan.
  2. Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium-sized mixing bowl.
  3. Beat the granulated sugar, eggs, vegetable oil, and vanilla extract until smooth; then gradually stir in the milk.
  4. Fold the dry ingredients into the wet mixture, mixing just until combined, avoiding overmixing.
  5. Gently fold in the chopped rhubarb until evenly distributed.
  6. Whisk together the custard powder with sugar and milk in a saucepan until thickened, about 5-7 minutes.
  7. Pour the batter into the greased cake pan and add the custard layer, swirling gently to create a marbled effect.
  8. Bake the cake for 35-40 minutes or until golden brown and a toothpick comes out clean.
  9. Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 2IUVitamin C: 2mgCalcium: 3mgIron: 5mg

Notes

Chop rhubarb into small, even pieces for consistent baking. Use fresh ingredients for best results and avoid overmixing.

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