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This classic rhubarb custard cake brings together bright tangy rhubarb with a smooth creamy custard layer all nestled in a moist vanilla cake It is a favorite spring dessert in my kitchen especially when rhubarb is in season and nothing says comfort like a fresh slice still warm from the oven
I first baked this for my book club and everyone had second helpings The marbled custard top is always a conversation starter
Ingredients
- Allpurpose flour: This gives body to the cake I go for unbleached for best texture
- Baking powder and baking soda: These work together to give you a lovely rise and tender crumb always check theyre fresh
- Salt: A pinch balances the sweetness
- Granulated sugar: For sweetness and moisture superfine sugar blends in nicely
- Large eggs: They bind everything and add richness opt for the freshest eggs
- Vegetable oil: Makes the cake extra moist choose a neutral oil
- Vanilla extract: Deepens the vanilla flavor pure extract tastes best
- Milk: Adds moisture and helps blend batter whole milk or plant milk both work
- Fresh rhubarb: Brings signature tang and color look for bright crisp stalks
- Custard powder or vanilla pudding mix: This creates the creamy layer go for a quality brand for the best vanilla flavor
StepbyStep Instructions
- Prep the Pan:
- Grease and flour your nine inch round cake pan making sure to get all the edges This keeps the cake from sticking
- Prepare the Rhubarb:
- Chop rhubarb into small pieces and rinse under cold water Dry it well so it does not add too much moisture to the batter
- Mix Wet Ingredients:
- In a large mixing bowl combine the granulated sugar eggs vegetable oil and vanilla extract Whisk until smooth and creamy Now stir in the milk until fully incorporated
- Add and Fold Dry Ingredients:
- In a separate bowl whisk together flour baking powder baking soda and salt Gradually fold these dry ingredients into the wet mixture stopping as soon as the flour disappears This helps keep the cake tender
- Make the Custard:
- In a small saucepan whisk together milk custard powder and sugar over medium heat Keep whisking until the mixture thickens and becomes silky smooth Remove from heat when it coats the back of a spoon
- Assemble the Cake:
- Pour the cake batter into the prepared pan Top with chopped rhubarb then gently pour thickened custard over everything Use a thin knife to swirl the custard and batter together with a few gentle strokes
- Bake:
- Place the cake in your preheated oven Bake at 175 degrees Celsius until the cake is golden and a tester in the center comes out clean Expect this to take about thirtyfive to forty minutes cool for at least fifteen minutes before slicing
Pin
I absolutely adore the pop of tart rhubarb against the creamy custard The first time I served this my grandmother shared stories of eating rhubarb straight from the garden which always makes this dessert feel like a little celebration
Storage Tips
Store any leftovers in an airtight container They stay fresh at room temperature for up to three days If you prefer a chilled dessert you can keep it in the fridge as well The flavor actually deepens after a day
Ingredient Substitutions
Swap in frozen rhubarb if fresh is not available Just thaw and drain thoroughly before using If you cannot find custard powder vanilla instant pudding mix works well and for a slightly richer result try half cream and half milk for the custard
Serving Suggestions
I love serving this cake just slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream For a brunch platter cut slices into squares and let everyone help themselves It pairs beautifully with a hot cup of tea
Family Memories and Origin
Rhubarb desserts are a springtime tradition in many Northern European kitchens The custard swirl likely has oldworld roots combining classic cake with creamy pudding like you might find in grandmas Sunday buffet
Recipe FAQs
- → Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb works well. Be sure to thaw and drain it thoroughly before adding to the batter to prevent excess moisture.
- → What size pan is best?
A 9-inch round cake pan is recommended for even baking and the right thickness. Be sure to grease and flour it for easier release.
- → How do I keep the cake moist?
Use room-temperature ingredients and avoid overbaking. The custard layer also helps keep the cake tender and moist.
- → Is there a substitute for custard powder?
Vanilla pudding mix can be used if custard powder is unavailable. It gives a similar creamy texture and flavor.
- → How should leftovers be stored?
Store any uneaten portions in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
- → Can I prepare the cake in advance?
Absolutely! This dessert can be made a day ahead. Flavors meld and improve after resting, making for a delicious treat the next day.
Rhubarb Custard Layer Cake
Tender cake with tangy rhubarb and a smooth custard swirl, ideal for serving warm or at room temperature.
What You’ll Need to Make This
→ Cake Base
→ Filling and Topping
How to Prepare
Preheat the oven to 175°C. Grease and flour a 23cm round cake pan to ensure easy removal of the baked cake.
Chop the rhubarb into small pieces and rinse thoroughly under cold water. Drain and set aside.
In a large mixing bowl, whisk together granulated sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and aerated. Stir in the milk.
Gradually fold in the all-purpose flour, baking powder, baking soda, and salt into the wet mixture, mixing until just combined.
In a small saucepan, whisk together 120ml milk, custard powder, and a portion of sugar over medium heat. Cook, stirring constantly, until the mixture thickens into a smooth custard. Remove from heat.
Spread the cake batter evenly in the prepared pan. Distribute the chopped rhubarb over the surface, then gently pour the custard over the batter. Swirl the layers together using a spatula for a marbled effect.
Place the pan in the center of the oven and bake for 35–40 minutes, or until a skewer inserted in the centre comes out clean and the top is golden.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
Extra Tips
- For best texture, use room temperature ingredients. Fresh rhubarb yields optimal results, but frozen rhubarb may be used if fully thawed and drained.
- Cake can be made a day ahead to improve flavor and is best stored in an airtight container at room temperature for up to three days.
- Leftovers remain moist if tightly sealed; avoid refrigeration to prevent dryness.
Tools Required
- 23cm round cake pan
- Large mixing bowl
- Small saucepan
- Whisk
- Spatula
- Wire cooling rack
Allergen Info
Review ingredients carefully for allergens. Reach out to your healthcare provider if you’ve got specific concerns.
- Contains eggs
- Contains wheat (gluten)
- Contains milk
Nutritional Information (Per Serving)
Remember, this info is purely for reference and isn’t meant to replace dietary guidance.
- Caloric Value: 210
- Fat Content: 9 grams
- Carbohydrate Content: 30 grams
- Protein Content: 3 grams