Rhubarb Custard Cake

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.

Prepare pan 01 Grease and line a 9 inch springform pan. Preheat oven.

Mix dry ingredients. 02 Combine flour, baking powder and salt.

Combine wet ingredients. 03 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 04 Whisk flour mixture into egg mixture in 2-3 additions until just combined.

Layer rhubarb over battter 05 Add batter to pan. Top with chopped rhubarb. Sprinkle with sugar.

Bake 06 Bake in preheated oven until a toothpick comes out with a few moist crumbs attached. Cool and enjoy.

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