Description
A delightful dessert blending the tangy flavor of rhubarb with a rich, custard-like cake base, perfect for spring and summer gatherings.
Ingredients
Scale
- 4 tablespoons melted unsalted butter, cooled, plus more for the pan
- 1 cup all-purpose flour, plus more for the pan
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1 large egg yolk
- 1 1/2 cups sugar, plus more for sprinkling
- 1/4 cup sour cream
- 2 tablespoons dark rum
- 2 teaspoons finely grated lemon zest
- 13 ounces rhubarb stalks, halved lengthwise if thick
Instructions
- Preheat your oven to 350°F (175°C) and butter the interior of a 9-inch round cake pan, dust with flour.
- In a medium bowl, whisk together baking powder, kosher salt, and 1 cup of all-purpose flour.
- In a large mixing bowl, beat the two large eggs and one large egg yolk until pale and thick, then mix in sugar.
- In a separate bowl, whisk together melted butter, sour cream, dark rum, and lemon zest, then mix into the egg and sugar bowl.
- Gently fold the dry ingredients into the wet mixture, then pour the batter into the prepared pan. Chill for 10 minutes.
- Arrange rhubarb on top and sprinkle with sugar. Bake for 45-55 minutes until golden and firm.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free blend. You can also use strawberries or blueberries instead of rhubarb for a sweeter taste.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 120mg
Keywords: Rhubarb, Custard Cake, Dessert, Spring, Summer, Baking