Rhubarb Custard Cake with Recipe!

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Batter topped with fresh, sweetened rhubarb

Rhubarb custard is an exquisite taste sensation, I think. Last year I made a rhubarb custard pie and this year, nope. There’s been four different types of rhubarb cake out of my kitchen this season, and now another has joined the ranks of “Yummy. Make it again next year.”

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Cream atop the rhubarb atop the cake batter

The recipe I found online from Taste of Home magazine’s site included a yellow cake mix, which I wouldn’t have in my kitchen in the first place, but I know how to make a 3-egg cake for a 13″ x 9″ x 2″ pan, so that was that. I’m including my actual recipe for the cake below in case someone else wants to try this without a damn box cake.

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Rhubarb & custard somehow sink through the cake batter

When reading recipes online, I also look through the comments and today used a couple ideas from commenters for my variation on this cake. Neighbors loved it!

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Bee happy. Love that honeybee.

The preparations:  1) Dice 4 cups of rhubarb and put in bowl with 1 1/2 c. sugar. 2) Butter your baking dish. No flour, no parchment. (I use and recommend glass so the cake bakes at 325 for longer than a metal pan. Also, you can then see if the sides and bottom of this cake are done because, you know, custard.) 3) Turn on oven to 325 or 350, depending on your pan. 4) Make 1 c. sour milk with 2 t. fresh lemon juice and 1/2 t. zest in cup, then fill cup to 1 c. mark. Let it sit ’til it’s time to add to the batter.

Cake batter ingredients:

1) the dry into a separate bowl, forked: 2 1/2 c. flour, 3 t. baking powder, 1/2 t. baking soda, 1/2 t. salt.

2) the rest: 3/4 c. unsalted butter, 1 1/2 c. sugar, 3 eggs, 1 t. vanilla, 1 c. sour milk, 1/2 t. lemon zest. 1 1/2 c. heavy whipping cream.  Cinnamon sugar for sprinkling top later.

Cake process:  the usual to begin with. Whip room temp. butter with sugar, then one egg at a time, then vanilla, then alternate dry ingredients and soured milk, beginning and ending with dry. Smooth the batter into the buttered baking dish.

The important bits: Carefully spoon the sweetened rhubarb goo over the entire surface of the batter. Then, even more carefully, pour the cream across the top of the rhubarb. Bake for 30 minutes and gently turn the cake around in the oven, then bake for 15 more minutes before opening the oven door, pulling the rack out with the cake on it to enable sprinkling a bit of cinnamon sugar over the top. It took 15 more minutes in my oven after the sprinkling to see the edges of the cake pull away from the sides and confirm the sides and bottom were fully baked. Baking time was an hour with my oven and the glass pan.

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