Rhubarb Custard Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homey rhubarb custard cake with a crumb base and topping surrounding a tender cake layer with custard filling. Tart and sweet, this works equally well with fresh or frozen rhubarb.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 2 cups all-purpose flour (spooned and levelled)
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup white granulated sugar
- 2 teaspoons cinnamon
- 1/2 cup butter (cold and cut into pieces)
- 1 large egg (beaten)
- 1 1/2 cups white granulated sugar
- 1/2 cup all-purpose flour (spooned and levelled)
- 1/2 cup butter (softened)
- 2 large eggs
- 1/2 teaspoon vanilla
- 4 cups rhubarb (fresh or frozen, diced)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 235mg
- Total sugar
- 37g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 307mg
- Calcium
- 75mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 235MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.