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moist rhubarb cake - featured image

Moist Rhubarb Cake Recipe with Easy Warm Vanilla Custard Sauce

  • Author: Sarah Wasserman
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x

Description

A tender, moist rhubarb cake paired with a silky warm vanilla custard sauce that balances tartness and sweetness perfectly. This comforting dessert is quick and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (113 g) unsalted butter, melted and cooled
  • ¼ cup (60 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (about 300 g) fresh rhubarb, diced into ½-inch pieces
  • 1 cup (240 ml) whole milk
  • ½ cup (120 ml) heavy cream
  • ⅓ cup (67 g) granulated sugar
  • 3 large egg yolks
  • 1½ teaspoons vanilla bean paste or extract
  • Pinch of salt

Instructions

  1. Rinse and dice 2 cups of fresh rhubarb into ½-inch pieces. If using frozen, thaw and drain well to remove extra moisture.
  2. Preheat oven to 350°F (175°C). Grease a 9-inch baking pan with butter or nonstick spray and lightly dust with flour.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.
  4. In a large bowl, whisk sugar with melted butter and vegetable oil until smooth. Add eggs one at a time, beating well after each addition. Stir in buttermilk and vanilla extract.
  5. Gradually add dry ingredients into wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing.
  6. Gently fold diced rhubarb into the batter, ensuring even distribution without smashing the pieces.
  7. Pour batter into prepared pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Let the cake cool in the pan on a wire rack for at least 20 minutes.
  9. To make custard sauce: Whisk egg yolks and sugar until pale and slightly thick. Heat milk, cream, and vanilla paste in a saucepan until just simmering.
  10. Temper yolks by slowly pouring about a third of hot milk mixture into yolks while whisking continuously. Pour tempered yolks back into saucepan.
  11. Cook over low heat, stirring constantly, until sauce thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat and add a pinch of salt.
  12. Slice cake and drizzle generously with warm vanilla custard sauce. Serve immediately.

Notes

Do not overmix the batter to keep the cake tender. Fold rhubarb gently to avoid excess moisture. Temper the custard yolks slowly to prevent curdling. Serve custard warm, not hot. Cake can be made gluten-free by substituting flour with gluten-free blend. Dairy-free custard can be made using coconut milk and dairy-free butter substitute.

  • Prep Time: 20 minutes
  • Cook Time: 40-45 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of cake
  • Calories: 320
  • Sugar: 25
  • Sodium: 180
  • Fat: 18
  • Saturated Fat: 8
  • Carbohydrates: 38
  • Fiber: 2
  • Protein: 5

Keywords: rhubarb cake, moist cake, vanilla custard sauce, spring dessert, easy cake recipe, rhubarb dessert, warm custard, homemade cake

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Find it online: https://flavorfullrecipes.com/moist-rhubarb-cake-recipe-with-easy-warm-vanilla-custard-sauce/