Description
Rhubarb Magic Custard Cake is a layered dessert with a soft cake top, creamy custard center, and tangy rhubarb flavor baked into one simple batter.
Ingredients
Scale
- 2 rhubarb stalks, sliced into 1/4-inch pieces
- 2 tablespoons sugar
- 1/3 cup water
- 4 large eggs, separated
- 3/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted
- 3/4 cup all-purpose flour
- 2 cups whole milk, lukewarm
- Powdered sugar for dusting
Instructions
- Cook rhubarb with sugar and water in a saucepan until soft and liquid evaporates
- Preheat oven to 325°F and grease an 8×8-inch pan
- Beat egg whites to stiff peaks and set aside
- Whisk egg yolks and sugar until creamy
- Add lemon juice, vanilla, and melted butter and mix well
- Whisk in flour until smooth
- Gradually add milk while whisking until batter is thin
- Fold egg whites gently into the batter
- Pour batter into pan and spoon rhubarb evenly on top
- Bake for 40 to 60 minutes until set with slight jiggle
- Cool for 10 minutes, invert, and dust with powdered sugar before serving
Notes
- Do not overmix egg whites to keep layers intact
- Batter will be very thin which is normal
- Check doneness at 40 minutes to avoid overbaking
- Use fresh rhubarb for best flavor
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22
- Sodium: 120
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
- Cholesterol: 95