Creamy Rhubarb Custard Cake
A delightful dessert featuring a buttery, soft cake with a creamy rhubarb filling that perfectly balances sweetness and tartness.
Ingredients
Dry Ingredients
- 1 1/4 cups flour All-purpose flour, preferably King Arthur
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 4 tbsp butter Unsalted, preferably Kerrygold
- 2 ea eggs
- 1 ea egg yolk
- 1 3/4 cups sugar
- 1/4 cup sour cream For extra creaminess
- 2 tbsp rum
- 1 ea lemon zest Zest of 1 lemon
- 1/2 tsp vanilla extract
Filling
- 14 oz rhubarb Trimmed and cut into 1-inch pieces
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by buttering it generously and dusting it lightly with flour.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Mixing
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, followed by the egg yolk, sour cream, rum, lemon zest, and vanilla extract. Beat until smooth and creamy.
- Gradually add the dry ingredients and mix until just combined, being careful not to overmix.
- Fold in the chopped rhubarb evenly throughout the batter.
Baking
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
- Slice the cake at room temperature and serve with a dusting of powdered sugar, whipped cream, or ice cream.
Notes
Store at room temperature covered with a towel or in a cake dome. Refrigerate leftovers for up to three days or freeze for up to three months. Consider flavor variations by adding berries or a hint of cinnamon.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 20g
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