Rhubarb Custard Cake Recipe
Ingredients:
This delicious Rhubarb Custard Cake Recipe is perfect for any occasion. You'll need 2 cups of rhubarb, diced; 1 cup white sugar; 1 teaspoon ground cinnamon; 3/4 cup butter, melted; 1 3/4 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 eggs, beaten; 1/2 cup milk; 1 teaspoon vanilla extract; 1/2 cup chopped walnuts; 1/2 cup white sugar; and 2 tablespoons all-purpose flour.
Instructions:
First, preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan. In a bowl, mix together the rhubarb and 1 cup of sugar. Spread the mixture into the prepared cake pan. In a separate bowl, mix together the cinnamon, melted butter, 1 3/4 cups of flour, baking powder and salt. Beat in the eggs, milk, and vanilla extract. Stir in the walnuts. Spread this mixture over the rhubarb in the cake pan. In a small bowl, mix together 1/2 cup of sugar and 2 tablespoons of flour. Sprinkle this over the top of the cake. Bake for 45 minutes, or until a skewer inserted into the center of the cake comes out clean.
Nutrition:
This Rhubarb Custard Cake is a delicious treat and is packed with nutrition. It contains a good amount of protein, iron, calcium, and fiber. It is also low in fat and sodium. One serving of this cake provides you with 120 calories, 4 grams of fat, 17 grams of carbohydrates, 2 grams of protein, and 2 grams of fiber. This delicious cake is a great way to get your daily dose of nutrients!
Serving Suggestions:
This Rhubarb Custard Cake is a great dessert to serve at any occasion. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. It also makes a wonderful snack when served with a cup of hot tea or coffee. You can also top it with some fresh fruit or a sprinkle of cinnamon for a delicious and nutritious treat.
Storage:
This Rhubarb Custard Cake can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. If you plan on freezing the cake, be sure to wrap it tightly in plastic wrap. To thaw, place it in the refrigerator for several hours before serving.
Variations:
This Rhubarb Custard Cake can be customized to your tastes. You can add different types of nuts, such as pecans or almonds, or dried fruits, such as raisins or cranberries. You can also add spices, such as nutmeg or cardamom, for a more flavorful cake. For a vegan version, you can substitute the eggs with flaxseed and the butter with vegan butter.
Tips:
When making this Rhubarb Custard Cake, it is important to use fresh rhubarb. If you can’t find fresh rhubarb, you can use frozen rhubarb, just be sure to thaw it before using it in the recipe. It is also important to use room temperature ingredients when making the cake, including the eggs, milk, and butter. This will help the cake to bake evenly.
Conclusion:
This Rhubarb Custard Cake is a delicious and nutritious treat that is perfect for any occasion. It is easy to make and can be customized to your tastes. Serve it with a dollop of whipped cream or a scoop of ice cream for an extra special treat. Enjoy!
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