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