Seasons and Suppers · by Jennifer Maloney
Individual Rhubarb Custard Cakes
NUTRITION · PER SERVING55M COOK
CAL 24%·PRO 18%
CARBS 68G57% OF CAL
2G FIBER19G OTHER47G TOTAL SUGAR
FAT 19G35% OF CAL
10G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual warm desserts with a cake base, tart rhubarb filling, and creamy custard topping. A comforting and elegant rhubarb dessert.
dessertamericanbaked good🥣 mixer🍪 sheet pan⚡ microwave🔥 ovenvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3/4 cup + 1 Tablespoon all-purpose flour (spooned and levelled)
- 1/2 teaspoon baking powder
- Pinch salt (increase to 1/4 teaspoon if using unsalted butter)
- 1/2 cup white granulated sugar
- 1/2 cup butter (at room temperature)
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla
- 1/4 cup milk (2 or 3% recommended)
- 2 1/4 - 2 1/2 cups rhubarb (1/2-inch dice *see Note 1 below)
- 1 large egg
- 1/4 cup sour cream (full-fat recommended)
- 2 Tablespoons white granulated sugar
- 1/2 teaspoon vanilla
At a glance
PER SERVING · TIME 55M
CAL 24%·PRO 18%
CARBS 68G57% OF CAL
2G FIBER19G OTHER47G TOTAL SUGAR
FAT 19G35% OF CAL
10G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 174mg
- Total sugar
- 47g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 339mg
- Calcium
- 123mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 174MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.