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Rhubarb Custard Cake
Recipe

Rhubarb Custard Cake

This Rhubarb Custard Cake is sure to be a crowd-pleaser, suitable for all taste buds with sweet, tangy and incredibly moist flavours.

Prep:
15 min
Cooking:
55 min
Serves:
8
Ingredients Method

4 Tbsp. melted unsalted butter, cooled, plus more room-temperature for pan

1 cup all-purpose flour, plus more for pan

3/4 tsp. baking powder

1/2 tsp. kosher salt

2 large Pace Farm eggs

1 large Pace Farm egg yolk

1 1/2 cups sugar, plus more for sprinkling

1/4 cup sour cream

2 Tbsp. dark rum

2 tsp. finely grated lemon zest

13 oz. rhubarb stalks

 

  1. Preheat oven to 180°C and flour a 9”-diameter pan. 
  2. Whisk together the baking powder, salt and flour into a bowl.
  3. Whisk Pace Farm eggs and egg yolk together with sugar in a separate bowl till it is pale and thick. 
  4. Whisk in melted butter, sour cream, rum and lemon zest with the remaining dry ingredients. Fold batter until it is smooth and place in the pan. 
  5. Place rhubarb in tight rows over batter- trim to fit. 
  6. Sprinkle some sugar and bake until the cake is golden on top for 45-55 minutes. 
  7. Let the cake cool in the pan for 10 minutes.