Dessert - Old fashioned rhubarb custard cake recipes

Author: Keven Sandow  

The dessert consists of a rhubarb pudding, a sweet and crunchy crumble, Danish macaroons, whipped cream, and almond flakes on top. Layers of buttery shortbread, rich rhubarb custard and cool whipped topping make this Rhubarb Dream Cake a favorite of among all rhubarb recipes.

Rhubarb Custard Cake

Rhubarb Custard Cake
Rhubarb Custard Cake is one cake everyone should be making this season.
Provided by: Becky
Total time: 75 minutes
Cook time: 45 minutes
Prep time: 30 minutes
Yields: 0 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
  • 1 cup flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 eggs, separated
  • ¾ cup sugar
  • ⅓ cup milk
  • 1 teaspoon pure vanilla extract
  • ¼ cup sugar
  • 4 cups chopped rhubarb
  • ¾ cup sugar
  • 2 cups heavy cream
How to cook:
  1. Preheat the oven to 350°F. Grease a 9×13" baking dish. Set aside. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. Separate the egg yolks from the whites into two separate bowls. Set aside.
  3. In a large bowl, beat together the egg yolks and ¾ cup sugar until very pale yellow in color. Stir in the milk and vanilla until combined. Gently whisk the flour mixture into the beaten egg yolks mixture until combined.
  4. In a separate large, very clean mixing bowl (egg whites won’t whip well if there is any grease at all in the bowl or on the beaters!), with the wire whisk attachment, beat the egg whites until foamy and soft.
  5. Slowly pour in ¼ cup sugar while the mixer is beating and continue to beat until stiff, glossy peaks form (pull the whisk out and a stiff little peak should be left, not a soft, slumpy mountain). Don’t let the whites beat to a dry texture again, or you will need to use new whites!
  6. Gently fold the beaten eggs whites into the batter, a few scoops at a time, until the mixture is light and fluffy and all the whites are incorporated. Spread this batter evenly into the greased baking dish.
  7. Gently scatter the chopped rhubarb all over the top of the batter, and then sprinkle evenly with ¾ cup sugar and drizzle all over with the heavy cream.
  8. Bake for 40–45 minutes, until the top is golden and the cake is set (springs back when pressed gently on the top). Let cool completely in the pan and serve at room temperature, or even cold...with whipped cream or ice cream if you want to make it fancy
Notes: Rhubarb Cake with Butter Sauce, This is a soft, old-fashioned Rhubarb Cake with Butter Sauce: a simple one-bowl cake to stir together and bake in a 9 x 13 pan. This is perfect for …

Rhubarb Custard Cake

Rhubarb Custard Cake
A stunning Rhubarb Custard Cake with a thick custard layer baked in the centre of the cake. Delight your family and friends with this beautiful rhubarb cake.
Provided by: eatlittlebird.com
Total time: 120 minutes
Cook time: 90 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: Australian
Number of ingredients: 14
Ingredients:
  • 2 tablespoons custard powder
  • 55 g (1/4 cup) caster sugar (superfine sugar)
  • 250 ml (1 cup) full cream milk
  • 20 g (1 tablespoon) unsalted butter
  • 2 teaspoons vanilla extract
  • 200 g (2 sticks) unsalted butter, softened
  • 110 g (1/2 cup) caster sugar (superfine sugar)
  • 2 eggs
  • 185 g (1 1/4 cup) plain flour (all-purpose flour)
  • 2 teaspoons baking powder
  • 40 g (1/3 cup) custard powder
  • 1-2 fresh rhubarb stalks
  • 20 g (1 tablespoon) unsalted butter, melted
  • 4 teaspoons granulated sugar
Nutrition:
  • Serving Size: 1 serving
  • Calories: 442 calories
  • Sugar: 22.8g
  • Sodium: 50.9mg
  • Fat: 28.5g
  • Carbohydrate: 42.8g
  • Fiber: 0.8g
  • Protein: 5.3g
  • Cholesterol: 131.5mg
How to cook:
  1. To make the custard (see Kitchen Notes)
  2. Mix together the custard powder and caster sugar in a small saucepan.
  3. Whisk in the milk.
  4. Bring the mixture to a boil, stirring frequently.
  5. The mixture will start to thicken very quickly and, when it does, take the pan off the heat.
  6. Whisk in the butter and vanilla extract.
  7. Place some clingfilm directly onto the surface of the custard to prevent a skin from forming and leave to cool.
  8. To make the rhubarb cake
  9. Preheat the oven to 180°C (350°F) (without fan).
  10. Cream the butter and sugar until it is light and fluffy.
  11. Beat in one egg at a time, together with a tablespoon of the flour to help it all come together.
  12. Add the remaining flour, baking powder and custard powder, and mix well. The batter will be quite thick because there is no liquid, but it should still be spreadable.
  13. Line the bottom of a 20 cm (8 inch) springform cake pan with baking paper and grease the sides of the pan.
  14. Use a small spatula to spread half of the batter in the cake pan. Remember that it is a thick batter so you will have to make sure that it covers all of the surface.
  15. Spread the now cooled and thickened custard over the first layer of the cake batter.
  16. Dollop spoonfuls of the remaining cake batter over the custard and carefully spread the cake batter to completely cover the custard. Again, a small spatula works well here.
  17. Chop the rhubarb into 10 cm lengths and slice them lengthwise, about 1 cm thick.
  18. Arrange the rhubarb as in the photo, trimming them where necessary.
  19. Brush the top of the cake with melted butter and sprinkle generously with granulated sugar.
  20. Bake for about 1 hour to 1.5 hours, or until a skewer inserted in the top cake layer comes out clean.
  21. Remove the cake from the pan and cool on a wire rack.
Notes: Rhubarb Pudding Cake (Plus 9 More Yummy Rhubarb, Old Fashioned Rhubarb Pudding Cake Recipe 2 cups of rhubarb, chopped 1 3/4 cup sugar, divided 3 tablespoons butter, softened 1 teaspoon …

Old-fashioned Danish Rhubarb Cake

Old-fashioned Danish Rhubarb Cake
Recipe for Old-fashioned Danish Rhubarb CakeA traditional Danish dessert recipe. The dessert consists of a rhubarb pudding, a sweet and crunchy crumble, Danish macaroons, whipped cream, and almond flakes on top. A classic Danish summer dessert, that the whole family loves.
Provided by: Tina Møller
Total time: 90 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Danish
Number of ingredients: 12
Ingredients:
  • 500 g rhubarb
  • 180 g sugar (possibly more depending on the sweetness of the rhubarb)
  • 1 tsp vanilla paste
  • 1 dl water
  • 1 tbsp potato starch
  • ½ dl water
  • 25 g butter
  • 25 g sugar
  • 50 g bread crumbs (or oatmeal)
  • 6 danish macaroons
  • 2.5 dl whipping cream
  • 20 g almond flakes
Nutrition:
  • Calories: 604 kcal
  • Serving Size: 1 serving
How to cook:
  1. Rhubarb pudding:
  2. Wash the rhubarb and cut it into 1-2 cm slices.
  3. Put rhubarb, sugar, vanilla paste, and 1 dl water in a saucepan and bring to a boil.
  4. Let the compote cook under a lid for approx. 20 minutes. Add more sugar if necessary, you have to taste it. When the rhubarb is well cooked out, the pudding should be thickened a little.
  5. Stir potato starch into ½dl of water and pour it into the pudding while stirring. Add the thickener until you are satisfied with the consistency of the pudding. Remember it gets a little thicker when it cools down.
  6. Take the pudding off the heat and let it cool in a bowl before putting it in the fridge. Sprinkle a little sugar on top so that it does not form a skin.
  7. Crumble:
  8. Melt the butter in a frying pan.
  9. Put bread crumbs and sugar on the pan and fry it over medium heat until the crumble is golden, it takes about 5-10 minutes. Place the crumble to cool on a piece of baking paper.
  10. Serving:
  11. Whip the cream to a light and fluffy whipped cream.
  12. Serve the dessert in a serving glass or in a large bowl, the procedure is the same.
  13. First, put a layer of rhubarb pudding in the bottom, and then put a layer of crumble on top. Crush the danish macaroons and spread them on top of the crumble. Now put another layer of rhubarb pudding on top, and finally whipped cream. Sprinkle with almond flakes on top and now the dessert is ready to serve.
Notes: Remarkable Rhubarb Cake: an Old Fashioned, In fact it’s my favourite rhubarb cake and I’ve both baked and eaten an awful lot of them. It’s a great way to use rhubarb when it’s in season. A Simple Rhubarb Recipe. I may have called …

Rhubarb Dream Cake - A Moist Rhubarb Cake Recipe

Rhubarb Dream Cake - A Moist Rhubarb Cake Recipe
What's better than a dream? Layers of buttery shortbread, rich rhubarb custard and cool whipped topping make this Rhubarb Dream Cake a favorite of among all rhubarb recipes. You'll enjoy this moist rhubarb cake any day of the week.
Provided by: Barbara
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 9
Ingredients:
  • 2 cups flour
  • 3/4 cup powdered (confectioner's) sugar
  • 1 cup softened butter
  • 4 eggs
  • 2 cups granulated (white) sugar
  • 1/2 cup flour
  • 1 1/2 teaspoons salt
  • 4 cups diced rhubarb
  • 8 ounces Cool Whip
Nutrition:
  • Calories: 335 kcal
  • Carbohydrate: 51 g
  • Protein: 4 g
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Cholesterol: 74 mg
  • Sodium: 347 mg
  • Fiber: 1 g
  • Sugar: 33 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 350 degrees F.
  2. Combine flour (2 cups), powdered sugar and softened butter until a soft dough forms; spread into the bottom of a 13 x 9 inch baking dish.
  3. Bake for 10 to 15 minutes or until lightly browned.
  4. Meanwhile, beat eggs, white sugar, flour (1/2 cup), and salt until well blended; stir in diced rhubarb.
  5. Pour over baked crust. Return to oven and bake for 40-45 minutes.
  6. Let rhubarb cake cool completely. Top with Cool Whip.
  7. Store in the refrigerator.
Notes: Rhubarb Dream Cake Recipe with 3 Layers, Combine flour (2 cups), powdered sugar and softened butter until a soft dough forms; spread into the bottom of a 13 x 9 inch baking dish. Bake for …
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