Easy Rhubarb Custard Cake Clara quick dinners

Easy Rhubarb Custard Cake is a deliciously simple dessert that highlights the tartness of fresh rhubarb with the creamy sweetness of a custard-like center. With just a few ingredients and minimal prep, this cake creates its own custard layer as it bakes — no fancy techniques required. It’s the perfect way to showcase rhubarb in a comforting, crowd-pleasing dessert.

Why You’ll Love This Recipe

• Combines the tangy flavor of rhubarb with creamy custard and tender cake
• Extremely easy to prepare with pantry staples
• Great for spring and early summer when rhubarb is in season
• A rustic, homestyle dessert that feels nostalgic
• Perfect for potlucks, brunches, or casual get-togethers
• Makes its own custard layer during baking

Ingredients

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

• Rhubarb, chopped
• Granulated sugar
• All-purpose flour
• Baking powder
• Salt
• Eggs
• Milk
• Butter, melted
• Vanilla extract
• Optional: powdered sugar for dusting

Directions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Spread chopped rhubarb evenly over the bottom of the dish.
3. In a bowl, whisk together sugar, flour, baking powder, and salt.
4. In a separate bowl, whisk eggs, milk, melted butter, and vanilla until smooth.
5. Add the wet mixture to the dry ingredients and stir until just combined.
6. Pour the batter over the rhubarb in the pan.
7. Bake for 4550 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Let cool slightly before serving. Optionally dust with powdered sugar.

Servings and timing

This recipe serves 810 people.
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes

Variations

• Add strawberries: Mix in chopped strawberries with the rhubarb for a sweeter twist.
• Lemon zest: Add a teaspoon of lemon zest to brighten the flavor.
• Cinnamon or nutmeg: Add a pinch of spice for a warm flavor note.
• Topping: Serve with whipped cream, ice cream, or a drizzle of cream.
• Gluten-free: Use a 1:1 gluten-free flour blend in place of regular flour.

Storage/reheating

Store any leftovers covered in the refrigerator for up to 4 days.
Reheat individual portions in the microwave for 2030 seconds, or enjoy chilled.
This cake does not freeze well due to the custard texture.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it first to avoid extra moisture in the cake.

What does this cake taste like?

It’s lightly sweet with a tart rhubarb base, soft cake, and a creamy custard-like center.

Do I need to peel the rhubarb?

No, just wash and chop it. Peeling is unnecessary unless the stalks are particularly tough.

Can I make it dairy-free?

Yes, use plant-based milk and a dairy-free butter alternative.

How do I prevent the rhubarb from sinking or floating?

It’s okay if it settles — the layers will form naturally as it bakes.

Can I reduce the sugar?

Yes, but rhubarb is very tart, so reducing too much may affect the balance.

Why is my cake too soft or runny?

Make sure to measure ingredients accurately and bake until set. The custard layer will be soft but not liquid.

What type of milk works best?

Whole milk gives the richest flavor, but any milk will work, including non-dairy alternatives.

Can I use other fruits?

You can replace or supplement the rhubarb with apples, berries, or peaches, though it will alter the texture.

Do I serve this warm or cold?

Both work! It’s delicious warm with cream or ice cream, or chilled straight from the fridge.

Conclusion

Easy Rhubarb Custard Cake is the perfect balance of tart and sweet, soft and creamy. With minimal effort and maximum flavor, this rustic dessert is ideal for spring and early summer, showcasing rhubarb in the most comforting way. Whether for family dinners or backyard gatherings, this cake is sure to become a seasonal favorite.

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