Description
Rhubarb Custard Cake Recipe, a delightful treat that combines the tangy goodness of rhubarb with a creamy custard layer.
Ingredients
Scale
- 200g all-purpose flour
- 5g baking powder
- 2g baking soda
- ¼ teaspoon salt
- 150g granulated sugar
- 3 large eggs
- 120ml vegetable oil
- 5ml vanilla extract
- 120ml milk
- 300g rhubarb, chopped into small pieces
- 100g custard powder (or vanilla pudding mix)
Instructions
- Preheat the oven to 175°C (350°F) and prepare a 9-inch round cake pan by greasing and flouring it.
- Chop the rhubarb into small pieces and rinse under cold water.
- In a large bowl, mix the wet ingredients: sugar, eggs, vegetable oil, and vanilla extract until smooth, then stir in the milk. Gradually fold in the dry ingredients.
- In a small saucepan, whisk together the milk, custard powder, and sugar over medium heat until thickened into a smooth custard.
- Pour the cake batter into the prepared pan, then gently pour the custard over the batter and swirl together. Bake for 35–40 minutes.
Notes
- Fresh rhubarb is ideal, but frozen can be used if thawed and drained.
- Use room temperature ingredients for better results.
- Store leftovers in an airtight container at room temperature for up to three days.
- This cake can be made a day in advance for better flavor.
- Serve warm or at room temperature for the best experience.
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 12g
- Fat: 9g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g