Mel's Kitchen Cafe · by Mel★ 4.7 (32)
Rhubarb Custard Cake
NUTRITION · PER SERVING70M COOK
CAL 13%·PRO 9%
CARBS 42G63% OF CAL
2G FIBER10G OTHER30G TOTAL SUGAR
FAT 9G32% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender cake with a custard filling studded with tart rhubarb pieces, brightened by lemon. A spring-inspired dessert with a unique texture combining cake and custard.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Mel's Kitchen Cafe →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 large eggs
- 1 large egg yolk
- 1 1/4 cups granulated sugar
- 1/4 cup salted butter (melted and cooled until just warm)
- 1/4 cup sour cream
- 1-2 teaspoons fresh lemon zest (from about 1 lemon)
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 6 small/medium rhubarb stalks (about 8-inches long (10-12 ounces))
At a glance
PER SERVING · TIME 70M
CAL 13%·PRO 9%
CARBS 42G63% OF CAL
2G FIBER10G OTHER30G TOTAL SUGAR
FAT 9G32% OF CAL
5G SAT4G 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
- 20m
- Cook
- 50m
- Sodium
- 140mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 196mg
- Calcium
- 54mg
- Iron
- 0.87mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 140MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.