Rhubarb Custard Cake Recipes

RHUBARB-ALMOND CUSTARD CAKE

Rhubarb-Almond Custard Cake image

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

Ingredients

6 cups peeled and chopped rhubarb
¾ cup white sugar
7 tablespoons unsalted butter, softened
⅓ cup white sugar
2 cups all-purpose flour
2 tablespoons white wine
2 teaspoons baking powder
1 large egg
1 cup almond flour
¾ cup creme fraiche
2 tablespoons creme fraiche
⅔ cup white sugar
2 large eggs
2 teaspoons vanilla sugar
1 teaspoon ground cinnamon

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

Rhubarb Custard Cake image

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

Ingredients

1 (18 1/4 ounce) yellow cake mix
1 1/3 cups water, for cake mix
1/2 cup vegetable oil, for cake mix
3 eggs, for cake mix
4 cups rhubarb, chopped
1 cup granulated sugar
1 pint heavy cream

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 CAKE

Rhubarb Custard Cake image

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

Ingredients

4 cups rhubarb, chopped
1 3/4 cups sugar
18 1/4 ounces yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 pint whipping cream
1 teaspoon cinnamon (optional)

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

Rhubarb Custard Cake image

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

Ingredients

1 package yellow cake mix (regular size)
4 cups chopped fresh or frozen rhubarb
1 cup sugar
1 cup heavy whipping cream
Whipped cream and fresh mint, optional

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.

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