Rhubarb Custard Cake
Ingredients
The cake batter
-
4
tablespoons
melted unsalted butter
-
1
cup
all-purpose flour
-
¾
teaspoon
baking powder
-
½
teaspoon
kosher salt
-
2
large
eggs
-
1
large
egg yolk
-
1½
cups
sugar
-
¼
cup
sour cream
-
2
tablespoons
dark rum or Brandy
-
zest from one
lemon
The topping
Instructions
- Preheat the oven to 350°F and prepare a 9-inch springform pan with butter and sugar.
- In a medium bowl, whisk together the baking powder, salt, and flour.
- In a large bowl, whisk the eggs, egg yolk, and sugar until pale and thick.
- In a small bowl, whisk the melted butter, sour cream, rum, and lemon zest, then combine with the egg mixture.
- Fold in the dry ingredients until smooth and pour into the prepared pan. Chill for at least 10 minutes.
- Arrange the rhubarb slices on top of the batter without pressing them in, and sprinkle with additional sugar.
- Bake for about 45 minutes, or until golden and a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes before unmolding and letting it cool completely on a wire rack.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
200mg
Cholesterol
60mg
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