Rhubarb Custard Cake

Easiest cake ever! With the exception of rhubarb, these are all everyday ingredients that I have in my kitchen. Like many others, I used a different fruit (pears) so I decreased the sugar (which I would not have done had I used rhubarb). The cake was delicious, but everyone in my family felt it was more like a coffee cake, to be eaten in the morning with your coffee or for an afternoon snack. It wasn’t super dessert-y, unless you top it with ice cream!

• Suzanne

• NY, NY

• 4/4/2022

I wonder whether anyone has recorded the temperature of the cake when they removed it from the oven? That seems to be the only reliable way for me to tell the ideal doneness of the cake vs baking time. Obviously, in any particular oven 45 minutes may be too little or 55 too much: that's why the range of times.

• Lucy T.

• Pittsburgh, PA

• 1/17/2022

Don’t skimp on the rum. 2 tbsp is perfect. I cup of sugar is more than enough. I used yogurt instead of sour cream (didn’t have sour cream)

• Cook from Connecticut

• Connecticut

• 9/11/2021

So delicious and easy. I used apricots, tossed with sugar after I prepped them and decreased the sugar to a scant cup. Lovely light. We ate it warm for breakfast. Will try other summer fruit. The apricot halves made a beautiful presentation.

• speedypk214428

• No. Calif.

• 6/16/2021

The rhubarb sank but it was so tasty I didn't care. I substituted bourbon for rum (because it's what I had around) and followed one of the suggestions here to line the pan with butter and sugar instead of flour, but otherwise followed the recipe exactly. Using butter and sugar was a great idea, it made for such a nice crisp crust! I served it with strawberries and whipped cream but it's a complete dessert on its own, totally delicious. I will be making this again!

• mnewhouse

• North Carolina

• 6/11/2021

Friend Tamara says it was the best cake she ever had. Used a trick my new friend Hannah taught me: instead of butter and flour to coat the pan, I used butter and sugar. Phenom. Used my friend Katherine's left-over sweet rum from her mother's bereavement. No lemon, used dried orange zest. Gluten-free version: equal parts white rice, sorghum, and chickpea flours. Oh, and added sliced almonds atop to up the flavor and the presentation. I adore this cake! And all those who made it happen.

• dropdeadcookie

• Saugerties, NY

• 5/22/2021

Wow, this a keeper! It's so simple, pretty and unusual, and only 1/2 cup of butter. I confess, I used bread flour and 2 jumbo eggs, as it was what I had, and the cake texture was perfect-moist, dense, with a crunchy edge. I would also cut the baking time a bit. Can't wait to adapt this to other fruit.

• ContentKitchen

• New Milford, CT

• 3/7/2021

Very simple and packed with flavor. Use the freshest rhubarb you can find. This cake is easy to make and easy to disappear.

• Anonymous

• Seattle

• 9/19/2020

Ok, I have made this twice now. It is delicious and easy to whip up. The first time the rhubarb did not sink, second time about half of them did. I must have whisked too much. I will time the whisking next time....

• terryma

• Cambridge, MA

• 8/5/2020

This was a very moist impressive cake to make. I had big stalks of rhubarb and I sliced them in half lengthwise before cutting into pieces for the top. I also added semi frozen sliced strawberries on the top for a complimentary taste and visual effect. It turned out well. I baked it for the whole 55 minutes. Next time I’ll take it out at about 50-52. It cut very cleanly and I served it with whipped cream

• blackeyedsue

• Georgian Bay , On

• 6/5/2020

我喜欢这个蛋糕。我对海洋大黄的首选之一son. I have made it with really high quality rum that has notes of lemongrass and ginger and the flavors really came through. I have now also made it with a dark tequila reposado and that worked out nicely too! Also: I forgot about being supposed to whisk it by hand and that turned out to be no problem. I whisked the eggs and sugar hard with my KitchenAid but the rhubarb stayed happily on top anyway. Yay!

• newkatinka

• Vienna, Austria

• 5/12/2020

Excellent flavor. Stripes of rhubarb are pretty but sink. Try cutting into 1 inch dice and sprinkling on top.

• einer21

• Hilliard, OH

• 3/29/2020

Didn't have any problem with rhubarb sinking. This is more cakey than a clafouti and therefore preferable to me. Have also done it with peaches on top. Still no sinking. And I do mix a bit with the machine prior to a final fold. Extremely simple. With a springform, you can cut the fruit to arrange intricately, by using only the bottom part of the pan, then slide it off to assemble.

• Anonymous

• Toronto

• 9/6/2019

Yup, yup, yup!! Great dessert option. And the great thing is that almost any fruit could be used instead of the rhubarb, though I thoroughly enjoyed the tartness of the rhubarb.

• cpbjr

• 6/3/2019

This was pretty good, but quite sweet. I cut the sugar to 1 1/4 cups and would probably use even less next time. I used a 10" springform pan since that's what I have, and I really liked the cake to rhubarb ratio at that size, even if it looked a little flat. Using a serrated knife helped with cutting through the stringy rhubarb.

• birgitlh

• Philadelphia, PA

• 5/20/2019