Rhubarb Custard Cake

这款令人愉快的大黄蛋奶蛋糕蛋糕是一种轻便和美味的(简单!)甜点......完美的冰淇淋或奶油的勺子。

rhubarb custard cake on white plate with ice cream

I think rhubarb desserts deserve a little more credit. Rhubarb on its own? Um, no thanks. But something magical happens when rhubarb is combined withjust the right thing.

StrawberriesBrown SugarWarm Vanilla Sauce。just to name a few.

And in today’s recipe, combining the tart fruit with a sweet custard cake might be the best thing that has ever happened to rhubarb.

top down view of triangle piece of rhubarb custard cake on white plate

这个大黄蛋奶蛋糕蛋糕在外观上是不起作的(特别是如果你的大黄在烘烤时顽皮和沉没),但它比你拿到第一口:

奶油+甜+馅饼

An easy little cake

nothingdifficult or time consuming about this cake. It comes together fast, and is a perfectly light spring or summer dessert.

更好,击球手需要to be whisked by hand.Don’t use an electric mixeror too much air will be incorporated into the batter which makes the rhubarb more likely to sink while baking.

将鸡蛋和糖混合在玻璃碗

你想打鸡蛋和蛋黄和糖until the color noticeably lightens and the mixture is thick, but it should only take 30-60 seconds. Don’t go too crazy here.

跟进黄油,柠檬皮和酸奶油。

And finally the dry ingredients. You can’t get much simpler than this.

混合酸奶油,黄油,eggs and lemon zest in small bowl

混合直到面糊厚而柔滑。

I use a 9-inch round cake pan for this recipe. It also helps to chill the batter for 10-15 minutes before baking.

I pop it in the fridge while getting my rhubarb in order.

swirl of vanilla cake batter in glass bowl

我们来谈谈大黄万博体育app官网

I have literally no idea what variety of rhubarb is living its best life in the garden bed next to my house. Some stalks are green. Some are pinkish-red. Some are a combo. The plant is huge and unwieldy. And I love it.

For this cake, you want about 6-7 stalks of rhubarb (maybe 8- or so inches in length).

I’m pretty sure any variety of rhubarb will do.

stalks of rhubarb on wood cutting board

我喜欢选择较小的大黄茎。将那些庞然大物留给草莓大黄馅饼。

Choosing thinner stalks of rhubarb will help the rhubarb stay perched on top while the cake bakes vs sinking to the bottom.

如果你只有更厚的茎,不要恐慌,那么有一个简单的解决方案:

  • 拿着锋利的刀,小心地将茎切成两半,以便它们更薄

slicing rhubarb stalk in half lengthwise

这个食谱的唯一棘手的一部分

SPOILER警报:it’s actually not that tricky.

在您的心愿欲望的任何模式下,在蛋糕面糊的顶部安排大黄。直线。这就是我的心愿。

Do NOT press or push the rhubarb into the cake batter.喜欢,根本没有。Lay it on top very lightly.

将大黄压入蛋糕面糊,即使是最小的位,也可能使其在烘烤时更容易沉入下沉。

If you aren’t feeling long strips of rhubarb (it can get a bit stringy when cutting the baked cake), you can chop the rhubarb into bite-size pieces.

烤和未烘烤的大黄蛋羹蛋糕

As you can see, I followedall规则:

  • 只手混合击球手
  • slicing thin stalks of rhubarb
  • not even pressing one tiny bit when adding the rhubarb to the top of the cake

And still.My rhubarb always sinks a little bit.我多次制作了这个蛋糕......总是有些沉没。

Even though it would be prettier if the rhubarb would mind its manners, I don’t stress about it.

最重要的部分是用甜味,荞麦蛋糕的大黄叮咬,并碰巧大黄是否留在上面。

在9寸平底锅的烤大黄蛋羹蛋糕

The cake will puff and brown on the edges but stay pretty soft in the center.

You don’t want it raw in the center,but don’t overbake itor else you’ll eliminate the custard texture that makes this cake so phenomenal.

另外,另一个令人愉快的惊喜:蛋糕的边缘绝对是惊人的。比中间稍微设置,它们是金色和耐嚼,所以,如此美好。

piece of rhubarb custard cake on white plate with ice cream and fork taking out a bite

它需要一个现象的大黄食谱,真正让我兴奋。And after making this rhubarb custard cake several times, it’s clear that it is a keeper.

布莱恩说这是他最喜欢的甜点之一。真的,毫不奇怪,因为他也说了万博体育app官网草莓大黄什么whenever I make it.

挞和甜蜜,这个蛋糕中的对比口味令人难以置信。用香草冰淇淋的勺子?虚幻。

One Year Ago:易摩洛哥鸡肉串与疯狂的绿色酱manbetx赛车
Two Years Ago:Roasted Sweet Potato Lentil Salad
Three Years Ago:Strawberry Rhubarb Pie
Four Years Ago:Summer Roasted Vegetable Orzo Salad with Fresh Basil
Five Years Ago:小柠檬{美味的柠檬果仁巧克力}
六年前:No-Bake Dark Chocolate Granola Bites
七年前:花生酱饼干面团蘸
Eight Years Ago:Apple Stuffed Chicken Breasts

Rhubarb Custard Cake

Yield: 8份
准备时间: 20分钟
Cook Time: 5.0.minutes
总时间: 1hour10.minutes
half a piece of cake on white plate with ice cream

配料

  • 2large eggs
  • 1large egg yolk
  • 1 1/4杯(9.25盎司)砂糖
  • 4汤匙(1/4杯)黄油,融化和冷却,直到温暖(我使用盐渍)
  • 1/4杯酸奶油
  • 1-2 teaspoons fresh lemon zest (from about 1 lemon)
  • 1杯(5盎司)通用面粉
  • 3./4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 10.-12 ounces rhubarb stalks (about 6 small/medium stalks, 8 inches long)

Instructions

  1. 将烤箱预热至350°F。如果需要,用羊皮纸圆圈将底部排列在9英寸圆形蛋糕锅中。
  2. In a large bowl, whisk together the eggs, egg yolk, and sugar with a wire whisk (don't use a hand mixer - it will incorporate too much air for this cake) until pale and thick, 30 seconds to 1 minute.
  3. In a small bowl, stir together the melted butter, sour cream and lemon zest. Add to the egg mixture and whisk until combined.
  4. 加入面粉,发酵粉和盐。与橡胶刮刀混合,直到面糊光滑。在准备好的平底锅中均匀蔓延。冷却击球手10分钟。
  5. 确保大黄茎干干燥。如果它们超过1/4英寸厚,请仔细切成两半。切割柄部以适合并排放在彼此相邻的面糊上,覆盖尽可能多的面糊(但在单层中保持大黄)。不要将大黄键压入蛋糕面糊。在顶部非常轻轻地放在上,而不按所有否则在烘烤期间易于下沉(我每次都做到这一点,但如果我根本没有把大黄踩到蛋糕中,它肯定会少沉没。
  6. 将蛋糕烘烤45-55分钟,直至褐色围绕边缘膨胀。该中心仍然可能略微软,但它不应该是湿击击。如果需要,添加额外的时间。
  7. Let the cake cool for 10 minutes (or completely) before slicing into pieces. Serve with a dollop of whipped cream or a scoop of ice cream. It's delicious warm, room temperature or chilled.

Notes

Rhubarb:using longer pieces of rhubarb makes for a prettier presentation, but it can be a little "stringy" cutting into the cake. Alternately, you can cut the rhubarb into bite-size pieces and scatter those over the top (don't press them into the batter!). They'll most likely sink while baking, but the combination of tart rhubarb in every bite and sweet custard cake is still super delicious.Also, I think you could definitely try other fruits in place of the rhubarb (raspberries or blueberries come to mind!).

冷冻大黄:我在这个食谱中没有尝试过使用冻结大黄。我的建议将在使用前解冻和拍打。

Sinking Fruit:我已经多次制作了这块蛋糕,每次都会沉入一定程度。它根本不会影响味道,所以我不会过分强调它。万博体育app官网一些可能有助于防止下沉的几个因素:不要过度掺杂糖和鸡蛋。将它们混合在苍白和厚厚的奶油纹理(你注意到颜色亮度)非常重要,但是too很多混合将包含更多的空气,这有助于大黄沉没。此外,使用大黄秸秆(或将它们切成两半,以便它们更薄)也将有所帮助。

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Recipe Source:略微调整this recipe(omitted rum, decreased sugar, added a few extra notes) – thanks to Melanie M. (a MKC reader who emailed me) for telling me about this recipe!