Rhubarb Custard Cake

Nella Mae’s Farm Seasonal Recipe
From: Bon Appetit Magazine

“Rhubarb” by Oivind Haug is licensed under CC BY-ND 4.0


  • 4 Tbsp. melted unsalted butter
  • 1 c all-purpose flour
  • ¾ tsp. baking powder
  • ½ tsp. salt; 2 eggs
  • 1 egg yolk
  • 1½ c sugar
  • ¼ c sour cream
  • 2 Tbsp. dark rum
  • 2 tsp. lemon zest
  • 2lb rhubarb stalks.


Preheat oven 350°. Butter and flour 9’’ spring-form pan. Whisk dry ingredients. In another bowl, whisk eggs, egg yolk, and 1½ c sugar until very pale and thick, about 1 min. Whisk in melted butter, sour cream, rum, lemon zest. Add dry ingredients; fold in until batter is smooth; scrape into pan.  Arrange rhubarb over batter however you like, trimming as needed. Sprinkle with more sugar; bake until cake is golden on top and browned on sides, 45–55 min. Transfer pan to a wire rack and let cake cool 10 min. Slide a knife around sides. Slide onto rack and let cool.