MY THREE SEASONS
Rhubarb Custard Cake
This Rhubarb Custard Cake is sweet, tangy and incredibly moist. It gets its name from its almost custard-like, gooey interior.
Grease and line a 9 inch springform pan. Preheat oven.
Mix dry ingredients.
Combine flour, baking powder and salt.
Combine wet ingredients.
Whisk eggs and sugar until light and fluffy. Stream in melted butter. Whisk in sour cream, lemon juice, zest and vanilla.
Combine wet and dry
Whisk flour mixture into egg mixture in 2-3 additions until just combined.
Layer rhubarb over battter
Add batter to pan. Top with chopped rhubarb. Sprinkle with sugar.
Bake in preheated oven until a toothpick comes out with a few moist crumbs attached. Cool and enjoy.
Get the full recipe along with baking tips below!