Rhubarb Custard Cake (Print Version)
A delightful spring dessert that perfectly balances tart rhubarb with rich custard and a moist vanilla-infused cake base.
# Ingredients:
→ For the Cake
01 -
200g all-purpose flour
02 -
5g baking powder
03 -
2g baking soda
04 -
0.25 teaspoon salt
05 -
150g granulated sugar
06 -
3 large eggs
07 -
120ml vegetable oil
08 -
5ml vanilla extract
09 -
120ml milk
10 -
300g rhubarb, chopped into small pieces
11 -
100g custard powder (or vanilla pudding mix)
→ For the Custard Layer
12 -
300ml milk
13 -
2 tablespoons custard powder (or vanilla pudding mix)
14 -
50g sugar
# Steps to Follow:
01 -
Set your oven to 175°C (350°F). Grease and flour a 9-inch round cake pan to prevent sticking.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 -
In a large bowl, beat sugar, eggs, vegetable oil, and vanilla extract until smooth. Stir in the milk.
04 -
Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
05 -
Gently fold in the chopped rhubarb until evenly distributed.
06 -
In a small saucepan, whisk together milk, custard powder, and sugar over medium heat. Cook, stirring constantly, until the mixture thickens into a smooth custard.
07 -
Pour the cake batter into the prepared pan and smooth the top. Pour the custard over the batter and swirl gently with a spoon.
08 -
Place in the oven and bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
09 -
Allow the cake to cool for at least 15 minutes before slicing. Serve warm or at room temperature with whipped cream or ice cream.
# Additional Notes:
01 -
If using frozen rhubarb, thaw and drain excess liquid before adding it to the batter.
02 -
Substitute almond milk for regular milk for a dairy-free alternative.
03 -
Sprinkle a bit of cinnamon over the cake before baking for extra warmth and flavor.