Rhubarb Custard Cake


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



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.


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.


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


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


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


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


  • 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


SPOILER警报:it’s actually not that tricky.


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


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.


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.



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.


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.


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
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


  • 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)


  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.


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!).


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。

跟随@melskitchencafeon Instagram and show me the recipes you are making from my blog using the hashtag#melskitchencafe。I love seeing all the goodness you are whipping up in your kitchens!

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!