Rhubarb and Custard Cake

Prep Time 30 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings
Calories 375 kcal


Pastry Cream Ingredients:

  • 2 Cups Whole Milk
  • 1 Vanilla Pod Seeds scraped
  • 1 Whole Egg plus 1 Yolk
  • 1/2 Cup Sugar
  • 1/4 Cup Corn Starch
  • 1/2 tsp Salt
  • 2 Tbsp Unsalted Butter

Rhubarb Topping Ingredients:

  • 2 Tbls Butter
  • 1/4 Cup Sugar
  • 1 tsp Ground Cardamom
  • 14 oz Rhubarb chopped into 1-inch size pieces

Cake Batter Ingredients:

  • 12 Tbls Butter
  • 1 Cup Caster Sugar
  • 4 Eggs medium, lightly beaten
  • 1 1/2 Cups Flour
  • 1 tsp Vanilla sugar or extract
  • 1/2 tsp Salt
  • 1 1/2 tsp Baking Powder


Directions to make the cake:

  • Grease and line a 9-inch spring-form cake pan with parchment
  • Beat together the butter and sugar until pale and fluffy.
  • Beat in the eggs bit by bit.
  • Combine the dry ingredients and sift into the egg mixture.
  • Fold in until incorporated.
  • Pour the batter into the prepared cake tin and spread out evenly.
  • Spread 1 cup of the pastry cream evenly on top of the batter.
  • Remove the rhubarb, reserving the syrup, and scatter over the cake.
  • Bake for about 1 hour in the oven (lowering the heat if the top gets too dark). A skewer inserted into the middle of the cake should come out clean, although the pastry cream will remain a bit wet.
  • Remove from the oven and allow to cool slightly before drizzling with reserved rhubarb syrup.

Directions to make the pastry cream:

  • In a saucepan, heat the milk with the vanilla pod and seeds.
  • In a separate bowl, whisk together the eggs and sugar, and add the corn starch.
  • When the milk has just reached the boiling point, remove from heat and pour 1/3 of it into the egg mixture while whisking continuously.
  • Pour the egg mixture back into the remaining hot milk, whisking continuously.
  • Return to heat and bring to a boil, carefully.
  • Whisk continuously as the mixture thickens, for just under a minute
  • Remove from heat and stir in the salt and butter.
  • Pour into a cold bowl and cover with cling wrap to prevent a skin forming.
  • The mixture will keep in the fridge for a few days.

Directions to make the rhubarb topping:

  • In a pan set over a low heat, melt the butter, then stir in the sugar and cardamom.
  • Add the rhubarb, stir to coat in the butter and stew for 2–3 minutes.
  • Set aside to infuse.


Adapted from: ScandiKitchen: Fika and Hygge by Bronte Aurell


Calories: 375kcalCarbohydrates: 48gProtein: 6gFat: 19gSaturated Fat: 11gCholesterol: 112mgSodium: 357mgPotassium: 245mgFiber: 1gSugar: 32gVitamin A: 665IUVitamin C: 3mgCalcium: 112mgIron: 1mg
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