Go Back
Rhubarb Custard Cake
Print Pin

Irresistibly Sweet Rhubarb Custard Cake to Savor at Home

Delight in a slice of Rhubarb Custard Cake, a perfect blend of tart rhubarb and creamy custard.
Course Dessert
Cuisine German
Keyword Baking, comfort food, Dessert, kuchen, Rhubarb Custard Cake, spring
Prep Time 20 minutes
Cook Time 50 minutes
Rising Time 1 hour
Total Time 2 hours 10 minutes
Servings 12 slices
Calories 300kcal

Equipment

  • Mixing bowl
  • 9x13-inch baking pan
  • Whisk
  • Oven

Ingredients

For the Dough

  • 1 packet Active Dry Yeast or instant yeast
  • 3/4 cup Warm Water to activate yeast
  • 1/4 cup Granulated Sugar for dough
  • 4 cups All-Purpose Flour
  • 1 teaspoon Salt
  • 1 cup Whole Milk scalded and cooled
  • 1/2 cup Unsalted Butter softened
  • 1 large Egg

For the Custard

  • 2 cups Fresh Rhubarb chopped
  • 3/4 cup Granulated Sugar for custard
  • 1/4 cup All-Purpose Flour for custard
  • 1 cup Heavy Cream
  • 2 large Eggs for custard

Instructions

Preparation Steps

  • Prepare Yeast Dough: In a bowl, dissolve active dry yeast and 1 teaspoon of sugar in warm water. Let it sit until foamy, about 5-10 minutes.
  • Mix Dough: Combine flour, sugar, salt, scalded milk, softened butter, egg, and yeast mixture. Knead for 5-7 minutes.
  • First Rise: Place in a greased bowl, cover, and let rise for about 1 hour or until doubled.
  • Preheat Oven: Preheat your oven to 350°F (175°C).
  • Prepare Pan: Roll out dough and press into greased pan. Scatter rhubarb pieces over the dough.
  • Make Custard: Whisk together sugar, flour, cream, and eggs. Pour over rhubarb.
  • Bake: Bake for 45-50 minutes until custard is set and crust is golden.
  • Cool and Serve: Cool slightly before slicing. Serve warm or at room temperature.

Notes

Optional: Top with whipped cream or fresh berries for added elegance.