RHUBARB CUSTARD CAKE
Rhubarb thrives in my northern garden and is one of the few crops the pesky moose don't bother! Of all the desserts I've tried, this rhubarb custard cake is my first choice. It has old-fashioned appeal but is so simple to prepare. -Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Prepare cake batter according to package directions. Pour into a greased 13x9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. , Bake until golden brown, 40-45 minutes. Cool on a wire rack for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers.
Nutrition Facts : Calories 300 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 269mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB-ALMOND CUSTARD CAKE
This authentic German cake recipe incorporates lots of rhubarb with an almond topping for a deliciously different cake. The bottom layer of the cake is rolled out like a pie crust and topped with chopped rhubarb and a creamy almond custard. Serve the cake with whipped cream or vanilla ice cream.
Provided by vewohl
Categories Fruits and Vegetables Vegetables Rhubarb
Time 2h45m
Yield 12
Number Of Ingredients 15
Steps:
- Combine rhubarb and sugar for topping in a large bowl. Mix to combine and set aside for about 1 hour to allow the rhubarb to draw juice.
- Beat butter and sugar for base until light and fluffy. Add flour, wine, baking powder, and egg; swiftly knead until it comes together to form a disc. Wrap in plastic wrap and place in the refrigerator for 5 to 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
- Roll out the base on a lightly floured surface into a circle slightly larger than the diameter of the cake pan. Transfer to the prepared cake pan, letting the dough come up the sides by about 1 inch.
- Drain rhubarb topping and evenly scatter over the base.
- Bake in the preheated oven for 45 minutes.
- Meanwhile beat together almond flour, 3/4 cup plus 2 tablespoons creme fraiche, sugar, eggs, vanilla sugar, and cinnamon for almond custard until smooth.
- Remove cake from oven after 45 minutes of baking. Top with almond mixture and use a spatula to spread it evenly to the sides of the pan. Return to the oven and bake until the top of the cake is golden brown, about 30 minutes more.
- Remove from the oven and let cool in the pan before slicing.
Nutrition Facts : Calories 404.4 calories, Carbohydrate 51.9 g, Cholesterol 88.1 mg, Fat 20 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 9.3 g, Sodium 155.4 mg, Sugar 31 g
RHUBARB & CUSTARD CAKE
This recipe tastes even better with homegrown rhubarb
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 1h20m
Number Of Ingredients 9
Steps:
- Make the roasted rhubarb first, carefully draining off the juices before you let it cool. Butter and line a 23cm loose-bottomed or springform cake tin. Heat oven to 180C/fan 160C/gas 4.
- Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can. Top with some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It's ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.
Nutrition Facts : Calories 278 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
RHUBARB CUSTARD CAKE
Make and share this Rhubarb Custard Cake recipe from Food.com.
Provided by L DJ3309
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine chopped rhubarb and sugar, (if using cinnamon mix it with sugar, then mix with rhubarb.
- Set aside.
- Prepare yellow cake mix according to package directions.
- Pour batter in 9 x 13-inch pan.
- Sprinkle rhubarb mixture on top.
- Pour 1 pint of whipping cream over all and sprinkle with cinnamon, if desired.
- Bake at 350° about 1 hour.
- Cake will rise to top and sauce will form on the bottom.
RHUBARB CUSTARD CAKE
This easy cake batter requires no mixer and comes together in minutes. The final result is a rich, custardy cake that plays perfectly off the tart rhubarb topping.
Provided by Claire Saffitz
Categories Bon Appétit Dessert Spring Cake Rhubarb Quick & Easy Sour Cream Rum
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter and flour pan. Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl. Whisk eggs, egg yolk, and 1 1/2 cups sugar in a large bowl until very pale and thick, about 1 minute. Whisk in melted butter, sour cream, rum, and lemon zest. Add dry ingredients and fold in until batter is smooth; scrape into prepared pan.
- Arrange rhubarb in tight rows over batter, trimming to fit. Don't press fruit into batter-just place over top and let it rest on the surface. Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45-55 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely.
- Do Ahead
- Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.
RHUBARB CUSTARD CAKE
Delicious easy rhubarb recipe, the best rhubarb cake recipe I've ever eaten! It is great warm out of the oven, and then I refrigerate the leftover cake, and it is wonderful cold, too! The cream, sugar and rhubarb sink to the bottom, forming a custard layer.
Provided by Holly Lyman
Categories Dessert
Time 1h5m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Prepare batter for cake mix according to package directions; turn into greased and floured 9 x 13 pan.
- Dump the chopped rhubarb on top of the cake batter.
- Sprinkle the sugar on the top of the rhubarb.
- Pour the heavy cream over the sugar.
- Bake at 350°F for 50-60 minutes, until cake springs back when lightly touched.
RHUBARB CUSTARD UPSIDE DOWN CAKE
Most of my family likes rhubarb and it is rhubarb season here!! This is one of the first fruits of the season. Rhubarb goes beyond strawberry-rhubarb pie which is very popular. Rhubarb is versatile and you can make many, many desserts.. The following cake recipe is quick, simple and great tasting!!This cake creates its own...
Provided by maureen gorman
Categories Fruit Desserts
Time 2h
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Lightly grease a 9 x 13 cake pan.
- 3. Mix the cake mix according to the directions on the package and pour into the prepared cake pan.
- 4. Combine rhubarb and sugar, stir until evenly mixed. Sprinkle evenly over the top of the unbaked cake mix.
- 5. Pour the heavy cream over the top of the cake and rhubarb.
- 6. Place in the preheated oven and bake for 1 hour. I took my cake out in about 50 minutes. (Peek)
- 7. Let the cake cool befor cutting. To serve, cut the cake, and flip each piece over upside-down. Top with whipped cream if desired.
- 8. Store in the refrigerator.. It is better the next day and has a custard taste and consistency.
- 9. I used a cake mix that called for oil.. If you use frozen rhubarb let it thaw some before you add your sugar. Yes, you need to add all the juices and the whole pint of heavy cream!! Don't be intimadated.
RHUBARB CUSTARD UPSIDE - DOWN CAKE
This recipe was in my mail this morning..I think it looks delicious, had a great review. I know what I will be making with my rhubarb when I pick it..Yum! Recipe from: Recipetips.com
Provided by Cassie *
Categories Fruit Desserts
Time 1h20m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 350°F. Lightly grease a 9 x 13 cake pan.
- 2. Mix up the cake mix according to the directions on the package and pour into the prepared cake pan.
- 3. Combine rhubarb and sugar; stir until evenly mixed. Sprinkle evenly over the top of the unbaked cake mix. Pour the cream over the top of the cake and rhubarb.
- 4. Place in the preheated oven and bake for 1 hour. To serve, cut the cake, remove it from the pan, and flip it over upside-down. Topped with whipped cream if desired. Store in the refrigerator
4-INGREDIENT RHUBARB CUSTARD CAKE
This makes a creamy sweet/tart custard on the bottom with cake on top. Please eat this cake within a day or two. Enjoy!
Provided by Theresa P
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Prepare cake mix according to package directions.
- Pour cake into a greased 9x13 inch cake pan.
- Sprinkle rhubarb evenly over top.
- Sprinkle sugar evenly over rhubarb.
- Pour cream over sugar.
- Bake at 350°F for 50-60 minutes, until center of cake springs back when lightly touched.
- **Cream, sugar, and rhubarb sink to the bottom to form custard layer**.
Nutrition Facts : Calories 325.2, Fat 12.3, SaturatedFat 5.3, Cholesterol 28, Sodium 288.6, Carbohydrate 52.3, Fiber 1.2, Sugar 35.5, Protein 2.6
RHUBARB CUSTARD CAKE
My family loved this, and so easy, no frosting, no fuss
Provided by Carolyn Lynch
Categories Cakes
Time 1h35m
Number Of Ingredients 4
Steps:
- 1. Mix cake mix according to directions and pour into a 9 x 13 pan. Sprinkle rhubarb over cake, then sugar. Pour unwhipped cream over top of all this
- 2. Bake at 350 degrees for 1 1/4 to 1 1/2 hours. The rhubarb and cream make an "upside down" cake. Cook at least 10 minutes before serving. Refrigerate any leftovers.
LILLIAN'S RHUBARB CUSTARD CAKE
Make and share this Lillian's Rhubarb Custard Cake recipe from Food.com.
Provided by Muddyboots
Categories Low Protein
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix up cake mix and next three ingredients, or use directions on your cake mix for mixing cake. Put into a greased 13X9 pan. Mix Rhubarb and sugar and sprinkle over top of cake mix in pan. Slowly pour cream over allBake 350 degree oven 45-50 minutes.
Nutrition Facts : Calories 212.8, Fat 14.7, SaturatedFat 5.8, Cholesterol 73.7, Sodium 27.8, Carbohydrate 19.1, Fiber 0.7, Sugar 17.1, Protein 2.3
RHUBARB CUSTARD CAKE
Steps:
- Mix rhubarb with sugar and set aside. Prepare cake mix as directed on package. Pour into 9 X 13-inch cake pan. Sprinkle rhubarb mixture on cake batter. Pour whipping cream on top. Bake at 350 degrees for 1 hour.
RHUBARB CUSTARD CAKE RECIPE
This custardy cake requires no mixer and comes together in minutes. Seriously, it's easy!
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Butter and flour pan. Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl. Whisk eggs, egg yolk, and 1½ cups sugar in a large bowl until very pale and thick, about 1 minute. Whisk melted butter, sour cream, rum, and lemon zest in a small bowl. Whisk butter mixture into egg mixture just to combine. Add dry ingredients and fold in until batter is smooth; scrape into prepared pan. Chill 10 minutes to let batter set.
- Arrange rhubarb over batter however you like, trimming as needed. Don't press fruit into batter-just place over top and let it rest on the surface. Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45-55 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely.
- Do Ahead: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.
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