Rhubarb Custard Cake
A delicate cake featuring fresh rhubarb stalks arranged on top of a rum and lemon-scented custard batter. The tart rhubarb balances perfectly with the sweet, moist cake underneath.
Ingredients
- •4 Tbsp unsalted butter
- •1 cup all-purpose flour
- •¾ tsp baking powder
- •½ tsp kosher salt
- •2 whole large eggs
- •1 whole large egg yolk
- •1½ cups sugar
- •¼ cup sour cream
- •2 Tbsp dark rum
- •2 tsp lemon zest
- •13 oz rhubarb stalks
- •1 piece springform pan
Cooking Instructions
- 1.
Preheat oven to 350°F. Butter and flour pan. Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl. Whisk eggs, egg yolk, and 1 1/2 cups sugar in a large bowl until very pale and thick, about 1 minute. Whisk in melted butter, sour cream, rum, and lemon zest. Add dry ingredients and fold in until batter is smooth; scrape into prepared pan.
10 min
- 2.
Arrange rhubarb in tight rows over batter, trimming to fit. Don't press fruit into batter-just place over top and let it rest on the surface. Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45-55 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely.
65 min
- 3.
Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.
