Rhubarb Custard Cake

A delightful dessert combining the tartness of rhubarb with a rich custard and a sweet, crumbly topping, perfect for springtime gatherings.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 8 servings

Course: Baked Goods, Dessert

Cuisine: American, Spring

Calories: 320

Ingredients Method Notes

Ingredients

Cake Ingredients

2 cups rhubarb, chopped Look for firm stalks with vibrant color.
1 cup sugar Can be reduced for a less sweet cake.
1/4 cup all-purpose flour Substitute for gluten-free flour if necessary.
1/4 teaspoon salt
2 cups milk Can be replaced with non-dairy alternatives.
1/2 cup butter, melted
3 large eggs
1 teaspoon vanilla extract

Crumble Topping

1 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup all-purpose flour For gluten-free, substitute.
1/4 cup oatmeal Optional; can replace with ground nuts.

Method

Preparation

Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish.
In a bowl, mix the rhubarb, sugar, flour, and salt; let sit for 10 minutes to release moisture.
In another bowl, whisk together the milk, melted butter, eggs, and vanilla until well combined.
Combine the rhubarb mixture with the milk mixture and pour into the prepared pie dish.

Making the Crumble

In a separate bowl, mix cinnamon, brown sugar, 1/2 cup flour, and oatmeal to create the crumble topping.
Sprinkle the crumble mixture generously on top of the custard.

Baking

Bake for 45 minutes or until the cake is set and golden brown on top.
Let cool before serving to allow the custard to firm up.

Notes

Serve warm with whipped cream or vanilla ice cream. Can be refrigerated for 3-4 days or frozen for up to 3 months. Thaw overnight in the refrigerator before serving.