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Rhubarb Custard Cake

A delightful dessert that combines sweet and tart rhubarb with a creamy custard filling, perfect for spring and summer gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Custard Filling
  • 2 cups chopped rhubarb Chop into small pieces for even cooking.
  • 1 cup sugar Adjust according to the sweetness of the rhubarb.
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, melted
For the Crust
  • 1 cup all-purpose flour For crust.
  • 1/4 cup sugar For crust.
  • 1/4 teaspoon salt For crust.
  • 1/2 teaspoon baking powder For crust.
  • 1/2 cup butter Cut into the flour mixture until crumbly.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a pie dish.
  2. In a bowl, combine the chopped rhubarb, sugar, flour, and salt. Set aside.
  3. In another bowl, whisk together milk, eggs, vanilla extract, and melted butter.
  4. In a separate bowl, mix the ingredients for the crust: flour, sugar, salt, and baking powder. Cut in butter until crumbly.
  5. Press the crust mixture into the bottom of the prepared pie dish.
  6. Pour the custard mixture over the crust, then add the rhubarb mixture on top.
Baking
  1. Bake for 45-50 minutes or until the custard is set and the top is golden.
  2. Let it cool before serving.

Notes

Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream. Store covered in the refrigerator for 3-4 days, or freeze for up to 3 months.