Rhubarb Custard Cake Recipes

Steps:

• Preheat oven to 350°. Prepare cake batter according to package directions. Pour into a greased 13x9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. , Bake until golden brown, 40-45 minutes. Cool on a wire rack for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers.

Steps:

• Preheat oven to 350°F. Butter and flour pan. Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl. Whisk eggs, egg yolk, and 1 1/2 cups sugar in a large bowl until very pale and thick, about 1 minute. Whisk in melted butter, sour cream, rum, and lemon zest. Add dry ingredients and fold in until batter is smooth; scrape into prepared pan.
• Arrange rhubarb in tight rows over batter, trimming to fit. Don't press fruit into batter-just place over top and let it rest on the surface. Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45-55 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely.
• Do Ahead
• Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.

Steps:

• Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
• Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.

Steps:

• Combine chopped rhubarb and sugar, (if using cinnamon mix it with sugar, then mix with rhubarb.
• Set aside.
• Prepare yellow cake mix according to package directions.
• Pour batter in 9 x 13-inch pan.
• Sprinkle rhubarb mixture on top.
• Pour 1 pint of whipping cream over all and sprinkle with cinnamon, if desired.
• Bake at 350° about 1 hour.
• Cake will rise to top and sauce will form on the bottom.

Steps:

• Preheat oven to 350°. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. , Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13x9-in. baking pan. , Combine the remaining sugar with cinnamon; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35 minutes. , For topping, combine all ingredients; pour over individual squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 2 cups flour, oats, brown sugar, vegetable shortening, and 1/2 teaspoon salt in a large mixing bowl until the ingredients are crumbly. Reserve 3/4 cup of the crust mixture in a bowl and press remaining crust mixture into the bottom of a 9x13-inch baking pan.
• Spread rhubarb evenly over the crust. Whisk eggs, white sugar, 1/2 cup flour, and 1 pinch of salt in a bowl until smooth; pour the egg mixture over the rhubarb. Scatter the reserved oat mixture over the top. Dust the torte lightly with cinnamon and spread small butter chunks evenly over the top.
• Bake in the preheated oven until a knife inserted into the center of the torte comes out clean, about 1 hour. Refrigerate at least 6 hours or overnight before serving.

Steps:

• Make the roasted rhubarb first, carefully draining off the juices before you let it cool. Butter and line a 23cm loose-bottomed or springform cake tin. Heat oven to 180C/fan 160C/gas 4.
• Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can. Top with some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It's ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.

Steps:

• Prepare batter for cake mix according to package directions; turn into greased and floured 9 x 13 pan.
• Dump the chopped rhubarb on top of the cake batter.
• Sprinkle the sugar on the top of the rhubarb.
• Pour the heavy cream over the sugar.
• Bake at 350°F for 50-60 minutes, until cake springs back when lightly touched.

Steps:

• Heat oven to 200C/180C fan/gas 6 and put the rhubarb in a roasting tin. Sprinkle over 25g of the caster sugar, add the vanilla bean paste, give the tin a shake and put it in the oven for 15 mins. Remove, pour away any liquid from the tin and leave the rhubarb to cool.
• Reduce oven to 170C/150C fan/gas 31⁄2. Grease and line a 25 x 20cm cake tin with baking parchment. In a small bowl, mix the flaxseed with 6 tbsp water and set aside for 5 mins.
• In a bowl, beat together the margarine, 100g of the custard, the flour, baking powder, vanilla extract and remaining sugar. Once this is well combined, light and fluffy, add the apple sauce and flaxseed mixture.
• Put a third of the mixture in the tin and top with a third of the rhubarb. Repeat twice more, then dot teaspoons of the remaining custard on top.
• Bake in the oven for 45 mins, then cover with foil and bake for a further 30 mins or until golden brown and a skewer comes out clean when inserted in the middle. Serve warm as a pudding with soya custard, if you like. Or allow to cool completely, then sprinkle with icing sugar and enjoy as a cake. Eat the same day.