RHUBARB CUSTARD CAKE
This creamy
and fluffy rhubarb cake is so simple to make and is a great recipe for spring!
INGREDIENTS
- ⅓ cup Water
- ¾ cup sugar
- 1 teaspoon Vanilla
- 4 Large Eggs, separated
- ¾ cup All-purpose Flour
- 2 tablespoons Sugar
- 1 stick(1/2 cup) Butter, melted
- 2 cups Whole Milk, lukewarm
- 1 tablespoon Lemon Juice
- 2 Rhubarb Stalks, sliced into ¼" pieces
- Powdered Sugar, for dusting
INSTRUCTIONS
First, add
the sliced rhubarb, 2 tablespoons of sugar and the water to a small saucepan.
Bring to a boil, stirring gently occasionally, until all of the water has
evaporated and the rhubarb is soft. Remove from heat and set aside.
Then, preheat
the oven to 325 degrees. Grease an 8x8 pan.
Place the
egg whites in a mixing bowl and beat with an electric mixer to obtain firm
peaks. Put aside.
In another
bowl, combine the egg yolks and sugar until creamy. Stir in lemon juice and
vanilla. Stir in the melted butter.
Add the
flour to the bowl and whisk until well combined.
Add milk to
batter, ½ cup at a time, whisking well before adding the next ½ cup.
Note that
the batter will be extremely liquid.
Gently fold
the egg whites into the dough until there are no large pieces left.
Pour the
dough into the prepared pan. Evenly distribute the cooked rhubarb slices on top
of the dough. The egg whites that remain on top of the dough should be strong
enough to support the fruit slices.
Bake for 40
to 60 minutes, or until the cake no longer moves when tapped.
The cooking time
varies depending on the heat of your oven, so check the cake after 40 minutes.
Remove the cake
from the oven and let stand for 10 minutes. Turn the cake over a cooling rack.
The cake should immediately fall out of the pan, but if you're afraid of
sticking, run a knife around the edge of the cake before inverting it.
Place the
cake on a serving platter or cake stand and sprinkle with powdered sugar just
before serving. Happy Cooking Time.
