We love rhubarb. The moment summer arrives we pull out this recipe. Since the rhubarb season is quite short we are trying to make the most of it and enjoy this delectable vegetable as compote, jam or in various desserts. The unique sweet and sour taste are a sure sign of summer time. This rhubarb custard cake is our family favorite and we make it with fresh rhubarb from our garden.
By the way rhubarb is a simple vegetable to grow and it is low maintenance. If you have an empty garden patch it might be a welcome addition to your backyard. The plant grows best in cooler weather and full sunlight. Rhubarb is a true powerhouse. It is recognized as a superfood since it is high in fiber, potassium and vitamin C. Even more reason to consume it more often. Here is what you need to make this simple, from-scratch rhubarb cake.
- 75 g / 2.65 oz Butter
- 75 g / 2.65 oz Sugar
- 150 g / 5.30 oz Flour
- 1 Egg
- 1 tsp Baking Powder
- Pinch of Salt
- 1 Packet Dr. Oetker Vanilla Pudding or any other brand
- 60 ml / 2 oz Sour Cream
- 50 g / 1.76 oz Butter
- 3 Eggs
- 250 g / 8.80 oz Sugar
- 1 kg / 35.25 oz Rhubarb
- 375 ml / 12.68 oz Rhubarb Juice
Prepare rhubarb by peeling the skin off. Cut the rhubarb stalks into small pieces and place them in a bowl. Add sugar to it and let the rhubarb sit overnight to generate juice. If you don't have enough rhubarb juice the following day then add some water to it.
Sift flour and baking powder into a mixing bow. Add the remaining ingredients for the dough one by one to the bowl. Whisk the ingredients until fully combined with a hand-held electric mixer. Once done kneed the dough with your hands until it is completely smooth. Place the dough into a spring cake form (24 cm / 9.45 inch) and set aside.
Take 50 ml of the rhubarb juice and mix it with the vanilla pudding powder. Pour the remaining rhubarb juice in a saucepan. Bring the juice to a boil. Add pudding powder to it and boil it for a few minutes, like you normally would when making a pudding. It is important to stir the pudding continuously. Turn off the heat let the pudding cool down while continuously stirring it. Add butter, eggs and sour cream slowly. Stir, stir, stir!
Pour pudding mixture on top of the dough. Add rhubarb pieces on top and slightly press them into the mixture. Bake the rhubarb cake at 180 C / 356 F for 40 min. Once done, let the cake cool down.
Serve your rhubarb cake chilled with a scoop of vanilla ice cream or top with fresh whipped cream. We hope you enjoy this summer cake as much as we do.
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