Description
Lemon Custard Rhubarb Cake is a moist and tangy dessert combining tart rhubarb, zesty lemon, and a creamy custard texture. Perfect for spring or summer gatherings, it’s easy to make and visually stunning with its golden top and vibrant rhubarb accents.
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon Kosher salt
- 2 large eggs
- 1 large egg yolk
- 1 1/2 cups sugar
- 1/4 cup melted unsalted butter (cooled)
- 1/4 cup sour cream
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons finely grated lemon zest
- 8 ounces rhubarb stalks (cut into 1/2 inch slices)
- 1 tablespoon sugar (for rhubarb)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan, line with parchment paper, and dust with flour.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk eggs and yolk with 1 1/2 cups sugar until pale and thick.
- Add cooled melted butter, sour cream, lemon juice, and zest. Mix until smooth.
- Fold in the dry ingredients until just combined and pour the batter into the prepared pan.
- Bake for 20 minutes.
- Meanwhile, toss rhubarb with 1 tablespoon sugar and set aside to macerate.
- Remove cake from oven, gently top with sugared rhubarb, avoiding the outer 1/2 inch.
- Return to oven and bake for an additional 25–35 minutes, until set and golden.
- Cool in pan for 10 minutes, release sides, and cool completely on a wire rack. Chill before serving.
Notes
- Use fresh rhubarb for best results.
- Do not overmix the batter to avoid a dense cake.
- Let butter cool before adding to avoid scrambling the eggs.
- Chilling before serving enhances the custardy texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 26g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: lemon custard rhubarb cake, rhubarb dessert, spring cake, summer baking, lemon cake, rhubarb custard