Rhubarb Custard Cake
Rhubarb Custard Cake is one cake everyone should be making this season.
- 1 cup flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 5 eggs, separated
- ¾ cup sugar
- ⅓ cup milk
- 1 teaspoon pure vanilla extract
- ¼ cup sugar
- 4 cups chopped rhubarb
- ¾ cup sugar
- 2 cups heavy cream
Preheat the oven to 350°F. Grease a 9×13" baking dish. Set aside. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
Separate the egg yolks from the whites into two separate bowls. Set aside.
In a large bowl, beat together the egg yolks and ¾ cup sugar until very pale yellow in color. Stir in the milk and vanilla until combined. Gently whisk the flour mixture into the beaten egg yolks mixture until combined.
In a separate large, very clean mixing bowl (egg whites won’t whip well if there is any grease at all in the bowl or on the beaters!), with the wire whisk attachment, beat the egg whites until foamy and soft.
Slowly pour in ¼ cup sugar while the mixer is beating and continue to beat until stiff, glossy peaks form (pull the whisk out and a stiff little peak should be left, not a soft, slumpy mountain). Don’t let the whites beat to a dry texture again, or you will need to use new whites!
Gently fold the beaten eggs whites into the batter, a few scoops at a time, until the mixture is light and fluffy and all the whites are incorporated. Spread this batter evenly into the greased baking dish.
Gently scatter the chopped rhubarb all over the top of the batter, and then sprinkle evenly with ¾ cup sugar and drizzle all over with the heavy cream.
Bake for 40–45 minutes, until the top is golden and the cake is set (springs back when pressed gently on the top). Let cool completely in the pan and serve at room temperature, or even cold...with whipped cream or ice cream if you want to make it fancy