Why You’ll Love This Recipe

Easy Rhubarb Custard Cake is a simple, comforting dessert that balances the tartness of fresh rhubarb with a creamy, sweet custard and a light, tender cake base. It’s perfect for spring and summer gatherings or a cozy evening treat. With minimal prep and familiar ingredients, this cake comes together effortlessly while delivering big flavor.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

rhubarb (fresh or frozen)granulated sugareggsmilkvanilla extractall-purpose flourbaking powderunsalted buttersalt

directions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Spread chopped rhubarb evenly over the bottom of the baking dish.

In a bowl, whisk together the flour, baking powder, and salt.

In a separate bowl, cream the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with milk, until smooth.

Pour the batter over the rhubarb in the baking dish, spreading evenly.

Bake for 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Let the cake cool slightly before serving to allow the custard to set.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 15 minutesBaking time: 45-50 minutesCooling time: 15 minutesTotal time: 1 hour 15 minutes

Variations

Swap rhubarb with a mix of rhubarb and strawberries for extra sweetness.

Add a sprinkle of cinnamon or nutmeg to the batter for a warm spice note.

Top with whipped cream or vanilla ice cream for added indulgence.

Use almond extract instead of vanilla for a different flavor profile.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.To reheat, warm individual slices in the microwave for 15-20 seconds or enjoy cold.

FAQs

Can I use frozen rhubarb?

Yes, just make sure to thaw and drain it well before using to avoid excess moisture.

What gives the custard texture?

The combination of eggs, milk, and the way the batter bakes over the fruit creates a soft, custard-like layer beneath the cake.

Can I make this cake ahead of time?

Yes, it can be made a day in advance and stored in the fridge until ready to serve.

Can I use other fruits?

Yes, similar fruits like apricots, peaches, or plums can work well.

Do I need to peel rhubarb?

No, just trim the ends and chop. Peeling is not necessary unless the stalks are very thick or tough.

Can I make this gluten-free?

Yes, use a gluten-free all-purpose flour blend as a 1:1 substitute.

What if I don’t have a 9×13 pan?

You can use two 8×8 pans or a similar-sized baking dish, adjusting baking time as needed.

Why is my cake too runny?

It may need more baking time; check for doneness with a toothpick and ensure the center is set.

Is this cake overly sweet?

The tart rhubarb balances the sweetness of the custard and cake for a perfectly balanced dessert.

Can I add a crumble topping?

Yes, a simple oat or brown sugar crumble can be added before baking for texture.

Conclusion

Easy Rhubarb Custard Cake is a foolproof dessert that makes the most of rhubarb’s bright flavor while delivering a soft, custard-like surprise under a tender cake top. It’s a crowd-pleasing, no-fuss treat that’s ideal for casual dinners or potlucks. Serve it warm or chilled—it’s delicious either way.