Lemon Rhubarb Custard Cake Recipe

Name: Lemon Rhubarb Custard Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour; 3/4 teaspoons Baking Powder; 1/2 teaspoons Kosher Salt; 2 whole Large Eggs; 1 whole Egg Yolk; 1-1/2 cup Granulated Sugar, Plus More For Topping; 4 Tablespoons Unsalted Butter, Melted And Cooled; 1/3 cups Sour Cream; 2 Tablespoons Lemon Juice; 1 Tablespoon Grated Lemon Zest; 2 teaspoons Vanilla Bean Paste Or Extract; 12 ounces, weight Rhubarb Stalks, Trimmed, Halved Lengthwise If Thick, Cut To Fit Top Of Cake

Servings: persons

1 cup All-purpose Flour
3/4 teaspoons Baking Powder
1/2 teaspoons Kosher Salt
2 whole Large Eggs
1 whole Egg Yolk
1-1/2 cup Granulated Sugar, Plus More For Topping
4 Tablespoons Unsalted Butter, Melted And Cooled
1/3 cups Sour Cream
2 Tablespoons Lemon Juice
1 Tablespoon Grated Lemon Zest
2 teaspoons Vanilla Bean Paste Or Extract
12 ounces, weight Rhubarb Stalks, Trimmed, Halved Lengthwise If Thick, Cut To Fit Top Of Cake

1
Grease a 9-inch springform pan with butter. Line with parchment. Grease parchment. Dust with flour, tapping out any excess. Preheat oven to 350u00b0F.
2
Combine flour, baking powder and salt in a large bowl.
3
In another bowl, whisk eggs and sugar until pale and creamy, about 3 minutes. Slowly stream in butter while whisking until emulsified. Whisk in sour cream, lemon juice, zest and vanilla.
4
Whisk flour mixture into egg mixture in 2 to 3 additions until just combined. Do not over mix. Pour batter into prepared pan. Tap against counter to pop any air bubbles. Gently place rhubarb pieces over top of cake as desired. Use large pieces as small chunks may sink into cake. Sprinkle with sugar.
5
Bake on center rack of oven until well-browned on top and toothpick inserted into the center comes out with a few moist crumbs attached. Start checking for doneness after 45 minutes. This may take upwards of 70-80 minutes to cook, depending on your oven. For a firmer texture, cook until toothpick inserted into center of cake comes out completely clean.
6
Remove from oven and place over a wire rack to cool. After 15 minutes, use a small offset spatula or knife to loosen cake from sides of pan. Remove sides of springform and allow to cool completely. Slice and serve alone or with whipped cream or vanilla ice cream, if desired. Enjoy.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup All-purpose Flour, 3/4 teaspoons Baking Powder, 1/2 teaspoons Kosher Salt, 2 whole Large Eggs, and more.

Yes, Lemon Rhubarb Custard Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Rhubarb Custard Cake

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