I have been waiting for months for Rhubarb to arrive in stores. Yet every time I go shopping, rhubarb has been no where to be found. Until this last Monday when I drug all of my children out to go grocery shopping, baby wrapped up tight in a carrier(this is the ONLY way to get things done), kids buckled into the ever-cool “car cart’.
I’m pretty sure I wouldn’t grocery shop at all if it weren’t for the existence of car carts.
Anyway, low and behold, it was this grocery shopping trip that led to my discovery of the first rhubarb of the season(which is probably the last of everyone else’s). So I’ve been saving it all week to make something special.
Like this Rhubarb Custard Magic Cake.
It was about high time I tried one of these “magic” cakes. Basically, you make one batter and while baking it separates into three different layer. The top is like a sponge cake, the center a creamy custard, and the bottom a chewy fudge. I topped mine with stewed rhubarb which, to my relief, was held up perfectly by the fluffy cake layer structured mostly by beaten egg whites.
This cake is creamy, fluffy, chewy, tangy, and sweet. The sweet/sour rhubarb the the perfect foil to the creamy, smooth custard base. I definitely should not have waited so long to try out this magic cake! It was loved by all and I am already thinking up more versions to try!
You could eat this cake at room temperature just after baking, but I prefer it chilled so that the custard is a little more set. Dust it with a little powdered sugar for a pretty contrast and a little added sweetness to that tart rhubarb top.
Blueberry Lavender Pound Cake with Mascarpone Lemon Cream
Made from Scratch Strawberries and Cream Cake
- 2 Rhubarb Stalks, sliced into ¼" pieces
- 2 tablespoons Sugar
- ⅓ cup Water
- 4 Large Eggs, separated
- ¾ cup sugar
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla
- 1 stick(1/2 cup) Butter, melted
- ¾ cup All-purpose Flour
- 2 cups Whole Milk, lukewarm
- Powdered Sugar, for dusting
- Add the sliced rhubarb, 2 tablespoons of sugar, and water in a small saucepan. Bring to a simmer, stirring gently on occasion, until all the water is evaporated and rhubarb is soft. Remove from heat and set aside.
- Preheat the oven to 325 degrees. Grease an 8x8 baking pan.
- Place the egg whites in a mixing bowl and beat with an electric mixer to stiff peaks. Set aside.
- In another mixing bowl, whisk together the egg yolks and sugar until creamy. Whisk in the lemon juice and vanilla. Whisk in the melted butter.
- Add the flour to the bowl and whisk in until fully combined.
- Add the milk to the batter, ½ cup at a time, whisking in well before adding in the next ½ cup.
- Note that the batter will be extremely runny.
- Fold the egg whites gently in the batter, just until there are no large lumps left.
- Pour batter into the prepared baking pan. Spoon the cooked rhubarb slices evenly over the top of the batter. The egg whites that remain on the top of the batter should be strong enough to support the fruit slices.
- Bake for 40-60 minutes, or until the cake no longer jiggles when tapped. Bake time will vary depending on how hot your oven gets, so check the cake after 40 minutes.
- Remove the cake from the oven and let sit for 10 minutes. Invert cake onto a cooling rack. Cake should fall right out of the pan, but if you are worried about sticking, run a knife around the edge of the cake before inverting.
- Place cake on a serving dish or cake stand and dust with powdered sugar right before serving.
[email protected] says
This cake looks wonderful! If only it were summer here in the southern hem so I could get rhubarb. Definitely going to save this for next summer!
Thanks Tori! Definitely file this one away! 😉
Tracy Tammaro says
This cake, which I just made for my daughter’s 32nd birthday, is amazing! For those who like things a little less sweet, this cake is for you! It was a huge hit at the party and there wasn’t a single piece left! Am making it again tomorrow!
Wow. This is one beautiful looking dessert! Your pictures are gorgeous too. We literally cannot wait to make this. We’re in transition right now & won’t be in our home till the middle of July. This will definitely be the first dessert we make. I’m sure I’ll be writing a screaming review:)
Thank you Bonnie! Can’t wait to hear what you think =) Good luck with your move!
June @ How to Philosophize with Cake says
Wow that does look like magic! I just love your photography, makes the cake look so elegant and delicious. Great use for rhubarb!
Made this for my family and they loved it. I even made a second one sugar-free (Splenda) and it came out wonderful. Will definitely make again with all that rhubarb in our back yard!
Yay! I’m so glad you liked it, Kim!
Hello, did you use the same amount of Splenda as the recipe calls for sugar? Also, could I use frozen rhubarb ?
Hi Bel, I don’t bake with splenda, so I can’t say for sure since I don’t use splenda, but I believe it’s a cup for cup substitution. Frozen rhubarb should work fine =)
this looks so beautiful. Do you think I could make it with other types of fruit- maybe blueberries or diced apples? I am not sure I would cook them first?
Thank you! You could use other fruits…though I would recommend cooking them first because if you put them on top of the cake raw they will let out liquid as they cook and cause the cake texture to be different.
I used canned sour cherries from Trader Joes. I made sure to drain & dry them so that they didn’t add too much juice. Turned out AMAZING. Same sweet / tart profile of the rhubarb.
Hello, I was wondering if I could use 2% milk instead of whole milk. I have some rhubarb in the freezer and I want to surprise my husband with this delicious looking dessert!
Hi katrina, You could try the 2%, it just won’t be as rich =)
Karen Mattes says
Could you please add an approximate amount of rhubarb, a measuring cup equivalent, for ‘2 stalks’? The tiny, Spring stalks are just coming up and I’m hoping to have enough to make this on Sunday but the stalks won’t be mature, therefore not large enough. Thank you.
Made this cake, family and friends devoured it in less than half an hour. It was delicious and totally different to my usual cakes. Having a get together this weekend and its been requested. Enjoy, if you make, it if you don’t you don’t know what you are missing. Figures crossed for a sunny weekend here in Derbyshire.
The stalks on my rhubarb plant vary greatly in size (both thickness and length). How much is ‘2 stalks’ in cups, once you cut it up?
I would guess around 1 1/2 cups?
Loved this. Easy and tastes amazing… I used 1 1/2 cups of rhubarb.
Thank you so much for another way of making wonderful treats.
It’s rubarb season here and I can’t keep up to it in my garden! Just wondering how this cake freezes? I always freeze rubarb for winter time but sometimes it’s so handy just to pick the cake out of the deep freeze! It looks delicious, can’t wait to make it
not sure how it would freeze as I’ve never tried it, but let me know how it works out if you try it! =)
Glenda Dopking says
This sounds absolutely right up my alley delicious! I seem to be the dessert maker as well as having to bring many other dishes for our family functions. Would this cake freeze well or how many days ahead would you suggest making for a fantastic result. Thanks so much for this not so sweet, sugar conscious recipe!
Something definitely went wrong when I tried to make this. I followed the recipe as directed but even after 60 minutes in the oven it was nowhere near cooked inside? Did anyone else have issues with this baking through? It SMELLED heavenly but was raw inside and the top was burning. Help!!
I am making it now and I have passed 60 minutes and it’s still not ready???
Some ovens don’t reach the proper temperature and some don’t hold the temperature steady once they reach it. Many also have hot spots. My guess is that one of these scenarios is the culprit. Buy an oven thermometer — they’re fairly inexpensive– and test oven with it.