Creamy Rhubarb Dream Cake

As the days lengthen and the first whispers of spring turn into a joyful chorus, few sights evoke as much culinary excitement as the appearance of fresh rhubarb at the local market. Just last week, the vibrant ruby-red stalks caught my eye, instantly inspiring two cherished spring traditions. My cart quickly filled, not just with the promise of delightful Rhubarb Schnapps, a spirited annual endeavor, but also with the much-anticipated ingredients for Bon Appetit’s legendary Rhubarb Custard Cake. This cake isn’t just a recipe; it’s a memory, a craving, and one of the most utterly delicious things I had the pleasure of baking last summer.

My initial encounter with this remarkable recipe came late in the rhubarb season, sometime in July. Despite its belated discovery, I managed to create it a handful of times before summer gracefully yielded to autumn, and my kitchen shifted focus to the comforting embrace of Brussels sprouts, sweet potatoes, and the array of winter squashes. Yet, the memory of that cake, with its unique blend of textures and flavors, never faded. Throughout the long winter months, I found myself dreaming of it, idly contemplating various adaptations with apples, pears, or quince – though, truth be told, none ever quite materialized. The original, it seemed, had cast an unbreakable spell.

Upon baking this treasured cake again just last week, after months of longing, I was instantly reminded of its unparalleled charm. It’s a dessert that perfectly embodies everything one could desire in a spring treat: an exquisite custardy interior that melts in your mouth, juxtaposed with a delightfully crisp, sugary crust. The flavor profile is a masterful balance of sweet and tart, showcasing rhubarb in its finest form. And then there’s the rhubarb itself – that distinctive, tangy stalk that signals the season of renewal. Truly, is there any ingredient more quintessentially spring, or more perfectly suited to this sublime confection?

Beyond its sensational taste and texture, this Rhubarb Custard Cake is surprisingly accessible, coming together with remarkable speed. The process is elegantly streamlined into three fundamental steps: first, the dry ingredients are gently combined; next, eggs and sugar are beaten to a pale, luxurious ribbon consistency; and finally, the remaining wet ingredients are whisked in. Once these components are harmoniously blended, fresh rhubarb slices are artfully (or simply, effectively) arranged on top, and the cake is whisked into the warmth of the oven. A mere forty-five minutes later, the transformation is complete. What emerges is a golden-brown masterpiece, its surface dotted with glistening, tender rhubarb slices gracefully bobbing in a rich, custardy yet undeniably cake-like base. The aroma alone is enough to quicken the pulse and beckon eagerly for that first slice.

While this cake is undeniably a triumph of flavor on the day it’s made, offering an unparalleled freshness, it also possesses a charming resilience, making for an equally delightful breakfast the following morning. Its versatility, combined with its inherent elegance, makes it an ideal centerpiece for any festive spring brunch, Easter celebration, or Mother’s Day gathering. The subtle tang of rhubarb, the rich custard, and the sweet crust create an experience that is both comforting and sophisticated.

Mastering Your Rhubarb Custard Cake: Essential Tips for Success

Crafting the perfect Rhubarb Custard Cake is a joyous culinary journey, and while the recipe is straightforward, a few nuanced tips can elevate your results from excellent to extraordinary. One common point of contemplation for bakers is the arrangement of the rhubarb. If you’ve ever admired the iconic Bon Appetit photo of this cake, you might feel a compelling urge to meticulously arrange your rhubarb slices in an intricate chevron or herringbone pattern atop the batter. While the artistic impulse is commendable, I’ve found that, in most cases, such painstaking efforts are largely in vain. The nature of this custardy batter means that the majority of those beautifully placed slices will eventually sink below the surface during baking, rendering your precise arrangements somewhat moot. However, if you are determined to have your rhubarb make a more prominent visual statement, or simply wish to understand the dynamics at play, here are a few invaluable strategies I’ve discovered to help those vibrant rhubarb pieces stay closer to the surface:

• Extended Batter Chilling: The recipe suggests chilling the batter for 10 minutes, but consider extending this period. A colder, firmer batter offers greater resistance, helping to suspend the rhubarb slices more effectively. This allows the internal structure of the cake to set partially before the full weight of the rhubarb can pull it down.
• Butter at the Right Temperature: Ensure your melted butter is not just cooled, but truly at room temperature. It should not be so cold that it begins to re-solidify, but cool enough that it doesn’t thin out the batter further. Introducing warm liquid can reduce the batter’s viscosity, making it less capable of supporting the rhubarb.
• Strategically Slicing Rhubarb: For thicker rhubarb stalks, consider slicing them lengthwise in half or even into thirds before cutting them crosswise into 2-inch pieces. This reduces the overall mass and density of each individual piece, making them lighter and more prone to floating on the batter’s surface.
• Generous Rhubarb Application: Don’t be shy with the rhubarb! Use all 13 ounces specified in the recipe. If a single layer doesn’t accommodate all the pieces, simply lay the remaining rhubarb on top of the first layer. A denser topping might surprisingly help in creating a more even distribution throughout the cake, rather than all pieces congregating at the very bottom.

These subtle adjustments can make a notable difference in the final appearance and texture of your cake. But regardless of whether your rhubarb sinks or floats, the flavor remains utterly divine. I truly hope you take the opportunity to bake this incredible Rhubarb Custard Cake and fall in love with it as much as I have. It’s a taste of spring that you’ll want to savor year after year.

PS: For more delightful rhubarb inspiration, explore these other beloved recipes from my collection: Rhubarb-Frangipane Galette, Rhubarb Schnapps, and Buttermilk Panna Cotta with Rhubarb Compote.

Now, let’s dive into the step-by-step process with a detailed play-by-play. Steel yourself for a three-bowl job – but don’t worry, the assembly comes together quickly, and the reward is absolutely worth the minimal effort.

For the optimal texture and to give your rhubarb the best chance of staying afloat, the batter truly benefits from a rest. It needs to chill in the fridge for at least 10 minutes, allowing it to firm up slightly before receiving its crown of tart, colorful rhubarb. This brief pause is a small but crucial step in achieving the cake’s signature custardy perfection.

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Rhubarb Custard Cake: A Taste of Spring’s Sweet-Tart Delight

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4.8 from 31 reviews

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  Author: Alexandra Stafford
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  Total Time: 1 hour
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  Yield: Serves 8

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Description

This Rhubarb Custard Cake is a dream come true for spring dessert lovers. Hailing from a brilliant Bon Appetit recipe, it features a uniquely custardy texture paired with a delightful sugary crust. The tartness of fresh rhubarb is perfectly balanced by sweet lemon zest, a hint of dark rum (optional, but highly recommended for depth), and the richness of sour cream and butter. It’s an elegant yet easy-to-make cake that truly captures the essence of spring in every heavenly bite. Ideal for brunches, family gatherings, or simply a sweet moment to yourself.

Source: Bon Appetit

Notes: 

• Batter Preparation for Optimal Texture: While modern mixers offer convenience, for this particular Rhubarb Custard Cake, hand-whisking the batter is strongly recommended, especially when combining the eggs and sugar. There’s no need for a stand mixer; with just about a minute of vigorous beating using a sturdy whisk, the eggs and sugar mixture will transform into a beautiful pale, lemony color and achieve a thick, ribbony consistency. This manual aeration technique creates a lighter, more delicate crumb that contributes significantly to the cake’s signature custardy texture.
• Flavor Enhancement: Alcohol Substitution: The recipe calls for dark rum or brandy, which imparts a wonderful depth and complexity to the cake’s flavor profile, complementing the tart rhubarb beautifully. However, if you prefer to avoid alcohol, a simple yet effective substitute is a tablespoon of high-quality vanilla extract. This will still add a delightful aromatic note without altering the cake’s overall balance.
• Keeping Rhubarb Afloat: Practical Tips: It’s a common experience that rhubarb slices, no matter how carefully you place them, tend to sink into the batter during baking. While a perfectly even distribution might be elusive, a few tricks can help more of those vibrant pieces stay visible on top:
  1. Chill the Batter Longer: The recommended 10 minutes of chilling is a good start, but extending this period can make a noticeable difference. A colder, slightly firmer batter provides more resistance, helping to suspend the rhubarb slices higher.
  2. Ensure Butter is Truly Cool: When incorporating the melted butter, it should be cooled to room temperature, not just slightly warm. Warm butter can thin the batter, making it less viscous and less able to hold the rhubarb pieces aloft.
  3. Maximize Rhubarb Quantity: Don’t hesitate to use all 13 ounces of rhubarb specified. If the pieces don’t fit perfectly in a single layer, gently place the excess on top of the first layer. A slightly denser rhubarb topping can sometimes help create a more consistent suspension throughout the cake.
• The Secret to an Irresistible Crust: Sugared Pan: The original Bon Appetit recipe suggests buttering and flouring the pan, which is a standard and effective method. However, for an extra touch of magic, I highly recommend buttering and then sugaring the pan instead. The sugar caramelizes lightly during baking, creating an absolutely irresistible, slightly crunchy, golden-brown crust around the edges of the cake. This adds another delightful textural dimension that truly elevates the overall experience.

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Ingredients

• 4 tablespoons (56g) unsalted butter, melted and cooled, plus extra at room temperature for greasing the pan
• 1 cup (128g) all-purpose flour, plus more for dusting the pan (if not sugaring)
• ¾ teaspoon baking powder
• ½ teaspoon kosher salt
• 2 large eggs
• 1 large egg yolk
• 1½ cups (328g) granulated sugar, plus an additional tablespoon for sprinkling on top
• ¼ cup (60g) sour cream, at room temperature
• 2 tablespoons dark rum or Brandy (or 1 tablespoon vanilla extract for an alcohol-free option, see notes)
• Zest from one medium lemon (approximately 1 tablespoon)
• 13 oz. (about 368g) fresh rhubarb stalks, trimmed, cut in half or thirds lengthwise if particularly thick, then cut crosswise into 2-inch pieces

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Instructions

1. Prepare Your Pan and Preheat Oven: Begin by preheating your oven to 350°F (175°C). Next, prepare a 9-inch springform pan. Generously butter the entire inside surface of the pan, including the sides and bottom. For that irresistible crunchy crust, sugar the pan (as detailed in the notes above): sprinkle about a tablespoon of granulated sugar into the buttered pan, then gently shake and rotate the pan to ensure the sugar evenly coats all buttered surfaces. Tap out any excess sugar that hasn’t adhered. This sugaring step is key for texture.
2. Assemble the Batter Components:
   1. In a medium-sized bowl, whisk together the 1 cup of all-purpose flour, baking powder, and kosher salt until thoroughly combined. Set aside.
   2. In a large mixing bowl, combine the 2 large eggs, 1 large egg yolk, and 1½ cups of granulated sugar. Using a sturdy whisk (no electric mixer needed!), vigorously beat this mixture for approximately 1 minute. You’ll notice it transform into a pale yellow, thick, and ribbony consistency, indicating proper aeration.
   3. In a small separate bowl, whisk together the 4 tablespoons of cooled melted butter, sour cream, dark rum (or vanilla extract), and lemon zest until well combined.
   4. Gently whisk the butter mixture into the egg mixture just until no streaks of liquid remain and everything is incorporated.
   5. Finally, gradually fold in the dry ingredients from the medium bowl into the wet mixture. Mix until the batter is smooth and uniform, being careful not to overmix, which can lead to a tough cake. Scrape the entire batter into your prepared springform pan.

   Chill the batter in the refrigerator for at least 10 minutes, or even longer, as this helps the batter set slightly, providing a better base for the rhubarb.

3. Top with Rhubarb and Bake: While the batter chills, prepare your rhubarb. Once the batter is chilled, arrange the prepared rhubarb pieces evenly over the surface of the batter. You can arrange them in any pattern you like, trimming pieces as needed to fit. Remember, you don’t need to press the fruit into the batter—simply let it rest on the surface. Don’t worry too much about achieving a perfect artistic arrangement, as most pieces will likely sink slightly into the custardy batter during baking, creating a delicious distribution throughout the cake. Sprinkle an additional tablespoon of sugar generously over the rhubarb-topped batter. Transfer the pan to your preheated oven and bake for approximately 45 minutes, or until the cake is beautifully golden brown on top, lightly browned around the sides, and the custard is set. If you use an instant-read thermometer, the internal temperature should register at least 210ºF (99°C). Baking times can vary slightly depending on your oven’s calibration and the material of your springform pan, so keep an eye on it.
4. Cool and Serve: Once baked, carefully transfer the springform pan to a wire rack. Allow the cake to cool in the pan for 10 minutes. This crucial resting period allows the cake to set further and prevents it from breaking when unmolding. After 10 minutes, gently slide a thin knife around the sides of the cake to loosen it from the pan. Unmold the springform pan and then carefully slide the cake directly onto the wire rack to cool completely. Slices are best enjoyed once the cake has fully cooled, allowing the custardy texture to firm up beautifully. Enjoy your magnificent Rhubarb Custard Cake!

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert, Cake
• Method: Baking, Oven
• Cuisine: American