The BEST Rhubarb Custard Cake
Has anyone noticed that I have been posting an extra bonus weekly recipe during the quarantine?
Why not? We all need some good ideas, and I am cooking anyway, so why not share.
Here is your bonus recipe for the week.
Posting 2 cakes in one week., what have I become?
A baker., that's what.
First, let's talk about rhubarb.
I don't love it. I think it's too stringy and bitter and difficult to find.
There is about a 2 week window at the farmers' market that you can find it here in New Jersey.
Most desserts mix rhubarb with strawberries to make it taste better, so why bother?
I'll tell you why.
Because it's spring, and nothing much else is growing right now, and it's damn pretty, and I like a challenge (I do grow it, but my stalks are green).
It's so pretty in fact, that I always bake a cake with it, just to be part of the "in" food crowd.
Now, let's talk about this cake.....forget the rhubarb, that's just the decoration here.....let's talk about the cake, oh, the cake.
The recipe calls it a "custard" cake, because it is so moist and yummy, it's almost custard like.
I accidentally used 3/4 cup of sour cream (though the recipe says only 1/4 cup....OOPS!).
Let's stick with my good mistake. 3/4 cup sour cream it will be. Yes.
I'm sorry, I am rambling.....let's bake the cake.
So the recipe (and many of the commenters) say that the rhubarb will sink, so bake it 20 minutes, then open the oven and lay the rhubarb slices on top of the partially baked cake, to assure no sinking, and then bake it another 25 minutes.
I did not have to do that....I sliced my rhubarb stalks in half, lengthwise, so they were lighter and thin, and just floated them on the top of the batter and they came out perfect!
If you don't have a deep dish 9" tart pan (and who does), then use a 9" springform pan lined with parchment paper.
What else can I tell you about this beauty? except that I loved it, and I can't wait to make it again in the summer with fresh figs!
Rhubarb Custard Cake (adapted from 600 Acres):
4 tablespoons unsalted butter, melted and cooled
3/4 cup all-purpose flour
1/4 cup almond flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
2 eggs + 1 egg yolk
1 1/4 cups granulated sugar
1/4 cup + 2 tablespoons turbinado or raw sugar
3/4 cup sour cream
2 tbsp vanilla
zest of a lemon
13 ounces rhubarb stalks (about 6 stalks), cut in half lengthwise (then in half again) then into decorative pieces.
Preheat oven to 350°F. Generously grease and flour a 9” springform cake pan or tart pan with removable bottom (I like to line mine with parchment paper first).
In a large bowl, whisk together the baking powder, salt, and flours in a medium bowl. Set aside.
In another bowl, beat together the eggs, egg yolk, and sugars—except for the extra 2 tablespoons of turbinado sugar—until pale and thickened in texture, at least 2 minutes.
Separately, whisk together the butter, sour cream, vanilla and lemon zest, then add this mixture to the egg/sugar mixture and beat until just combined.
With a spatula, gently fold in the dry ingredients until the batter is smooth, but don’t overmix.
Pour the batter into your prepared pan and chill it in the refrigerator for at least 15 minutes—this will help the batter thicken and encourage the rhubarb not to sink (mine did not sink one bit).
GENTLY place thin slices of rhubarb just on the top of the batter, don't press them into the batter. Sprinkle with the extra 2 tbsp of turbinado sugar on top.
Bake the cake for 45-50 minutes. It will puff up a bit and be nice and golden.
Let the cake cool on a rack for about 10 minutes, then slide a knife around the edges and carefully remove the outer collar of the springform pan (or tart pan), and let the cake finish cooling before slicing.
I ate this warm out of the oven. I ate this room temperature hours later. And I ate this the next day out of the fridge.
The cake got even better on day 2 (if that's possible).
LOVED. This cake could even turn me into a rhubarb lover.