Spring Rhubarb




Rhubarb has to be one of my favorite vegetables – it’s often mistaken for a fruit since it’s generally baked with (LOTS of) sugar in pies. Its tart flavor benefits from the sweetness of the sugar and I absolutely love using it in recipes.

Yesterday, Trevor stopped at the farmer’s market on his way home from work and bought some super fresh rhubarb. I love when he surprises me with ingredients! I immediately thought of a custard cake with rhubarb on top I had seen via Bon Appetit, so I made an adaptation of it last night.

Here’s the tasty result and recipe. Enjoy! 


  • 1 cup all-purpose flour
  • 3/4 teaspoons baking powder
  • Sprinkle of salt
  • 2 large eggs + 1 large egg yolk
  • 1 cup sugar
  • 4 tablespoons melted unsalted butter
  • 1/4 cup full-fat yogurt
  • 2 tablespoons rum
  • Zest of one lemon
  • 3-4 pieces of rhubarb


  1. Preheat oven to 350 degrees. Butter (use a lot!) and flour a springform pan and either flour.
  2. Whisk flour, baking powder and salt together.
  3. Separately, whisk: eggs with sugar for 1-2 minutes. The consistency will be pale and thick.
  4. Whisk butter, yogurt, rum, and lemon zest into wet ingredients.
  5. Add dry ingredients into wet ingredients and pour into prepared pan.
  6. Wash, trim and slice rhubarb. Lay slices across batter and sprinkle top of cake with a few pinches of sugar.
  7. Bake for 45 minutes – 1 hour. Let cake cool before unmolding.
  8. Serve with vanilla ice cream, a dollop of yogurt or fresh whip cream.
  9. Enjoy! 

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