Magic Rhubarb Custard Cake.
Do you love rhubarb? Summer has always been my favorite season. When I was younger, it was because that is when my birthday is. During my school years, it meant that there school was out, but even better yet, it was fair season. Now in college, summer is a time I get to learn during internships and take a break from studying. However ever since I was young, there has always been one thing that I love about summer… rhubarb!
When I was younger, I would go out and pick a stalk, clean it, and dip it in sugar. My face would pucker from the sourness, but I always went back for more. I started making rhubarb crisp at a young age, and then moved on to trying muffins, cakes, and other baked goods. This week, I found myself with an abundance of rhubarb and whole milk trying to find a way to use both up. I began to wonder about making a custard cake and remembered a “magic” cake one of my friends had made at school this year.
A “magic” cake is amazing that you make one bater and it separates into three layers. The top being spongy, the middle is a custard, and the bottom is thick and fudge like. It is a perfect combination of textures and flavor. Pairing with the rhubarb makes it sweet and tangy. My only wish is that I would have put more rhubarb into it. The original recipe only called for two stalks. I will double this next time I make it.
I used an 9 in pan and had a little extra bater that I poured into a custard cup. Personally, I thought the custard cup cake was better since it was thicker so all of the levels were more noticable. I would recommend using a pan with higher sides or maybe making many smaller cakes. Let’s face it, they are cute too.
The cake can be eaten out of the oven or after chilling for an hour and the custard sets. Dust some powdered sugar over the top and voila you have a beautiful perfect summer dessert.
RHUBARB MAGIC CUSTARD CAKE
- 2-4 Rhubarb Stalks, sliced into ¼” pieces
- 2 tablespoons Sugar
- ⅓ cup Water
- 4 Large Eggs, separated
- ¾ cup sugar
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla
- 1 stick(1/2 cup) Butter, melted
- ¾ cup All-purpose Flour
- 2 cups Whole Milk, lukewarm
- Powdered Sugar, for dusting
- Add the sliced rhubarb, 2 tablespoons of sugar, and water in a small saucepan. Bring to a simmer, stirring gently on occasion, until all the water is evaporated and rhubarb is soft. Remove from heat and set aside.
- Preheat the oven to 325 degrees. Grease an 8×8 baking pan.
- Place the egg whites in a mixing bowl and beat with an electric mixer to stiff peaks. Set aside.
- In another mixing bowl, whisk together the egg yolks and sugar until creamy. Whisk in the lemon juice and vanilla. Whisk in the melted butter.
- Add the flour to the bowl and whisk in until fully combined.
- Add the milk to the batter, ½ cup at a time, whisking in well before adding in the next ½ cup.
- Note that the batter will be extremely runny.
- Fold the egg whites gently in the batter, just until there are no large lumps left.
- Pour batter into the prepared baking pan. Spoon the cooked rhubarb slices evenly over the top of the batter. The egg whites that remain on the top of the batter should be strong enough to support the fruit slices.
- Bake for 40-60 minutes, or until the cake no longer jiggles when tapped. Bake time will vary depending on how hot your oven gets, so check the cake after 40 minutes.
- Remove the cake from the oven and let sit for 10 minutes. Invert cake onto a cooling rack. Cake should fall right out of the pan, but if you are worried about sticking, run a knife around the edge of the cake before inverting.
- Place cake on a serving dish or cake stand and dust with powdered sugar right before serving.
Let me know if you love this recipe as much as I do! -Intern Sarah
Original Recipe from Kitchen McCabe.