Rhubarb Custard Cake
Ingredients
The batter
-
2
large
eggs
-
1
large
egg yolk
-
1 ¼
cups
granulated sugar
-
¼
cup
salted butter, melted and cooled
-
¼
cup
sour cream
-
1-2
teaspoons
fresh lemon zest
-
1
cup
all-purpose flour
-
¾
teaspoon
baking powder
-
¼
teaspoon
salt
The topping
-
6
stalks
small/medium rhubarb
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan.
- Whisk together eggs, egg yolk, and sugar until pale and thick.
- Stir melted butter, sour cream, and lemon zest into the egg mixture.
- Add flour, baking powder, and salt, mixing until smooth.
- Spread the batter in the prepared pan and chill for 10 minutes.
- Prepare the rhubarb by drying and cutting it if necessary, then arrange it on top of the batter without pressing down.
- Bake for 45-55 minutes until the edges are browned and puffed.
- Cool for 10 minutes before slicing and serve with whipped cream or ice cream.
Nutrition Facts (estimated)
Servings
8
Calories
274
Total fat
9g
Total carbohydrates
45g
Total protein
4g
Sodium
188mg
Cholesterol
84mg
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