https://www.bonappetit.com/story/rhubarb-custard-cake-recipe © 2020 Condé Nast. Do Ahead: Cake can be baked 3 days ahead. But pull yourself out of the rabbit hole of Bon Appétit Dip slideshows and add dark rum to that cake batter to give it a mysterious warm depth of flavor (go with it). I used a metal 9x13 baking pan. Definitely go for the 80 minutes even if the top appears brown and a toothpick comes out clean. Recipes you want to make. This may be my favorite cake to make. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Preheat oven to 350°F. Transfer pan to a wire rack and let cake cool in pan 10 minutes. The rhubarb also ate through my pan and left dark marks. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. This is where we get creative, AKA pull up a photo Claire posted and try to recreate her rhubarb design exactly. Preheat oven to 350°. It really is barely sweet, I maybe could have sprinkled even more sugar over the top and bottom. The cake was super easy to get out. Slice rhubarb in half lengthwise (quarter if very large). But the texture of mine is off—it appeared totally browned on top after 70 min so I pulled it out of the oven and unfortunately it came out very loose, almost watery and underdone. The long rhubarb stalks don't cut super easily on top even after cooking, so I might cut them into smaller pieces next time since I don't mind if they sink into the cake. Stir over medium heat until sugar dissolves. Sprinkle flat side of ladyfingers with rum or orange liquor (or juice) and press ladyfingers around cake, rounded side out. Transfer compote to medium bowl. Once the edges of the cake are golden brown, take it out of the oven and let it cool in the springform pan for about 10 minutes. Here's how to buy, store, and cook with spring ingredients. Super easy and we ate half the pan as soon as it came out! Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Your sunshiny lemon pudding batter goes into a WELL BUTTERED AND FLOURED SPRINGFORM PAN. It’s a stem that grows underground and shoots roots off of it, and tastes like a sweet tart that has had all of its coloring sucked off. Preparing Rhubarb Giclee Print Smith, George Buy at AllPosters.com . Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. It’s an important step because the cake is custardy and delicate when it comes out of the oven, so you have to be gentle with it! To revisit this article, visit My Profile, then View saved stories. 13 oz. Decorate wth 2 almonds on top of cake. I was so pleasantly surprised by this cake! Sprinkle sugar evenly on top of rhubarb. Reduce speed to low and gradually add dry ingredients, followed by yogurt. Preheat oven to 350. Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy). Eat it with freshly whipped-whipped cream, a bit of greek yogurt, or exactly how it came out of the oven–and teach everyone about your new friend, rhubarb. Generously sprinkle the top with granulated sugar. The moist crumb and custard-like center of this lovely fruit-topped cake comes from the addition of melted butter, sour cream and an extra egg yolk —all of which add richness and flavor to the butter-yellow cake. Add eggs, one at a time, beating to blend first egg before adding second. Place 1 cup butter and ¾ cup sugar in a large bowl. Cover; cook until rhubarb softens to thick pulp, stirring often, about 8 minutes. My only complaint is that you definitely need a larger pan. Butter tart pan and sprinkle with sugar, tapping out excess. Butter tart pan and sprinkle with sugar, tapping out excess. Ended up texturally a bit mushy with just the sides and top more crisp. Restaurant recommendations you trust. If you want to make this cake, this is the time to do it. I watched the video, which I never do and it was fun and helpful. Whenever I’m cooking with a liquor I don’t already have at home, I’ll usually just buy the teeny nips at the checkout of the liquor store, because they’re cute and I won’t be left with half a bottle of alcohol in the back of my freezer. All rights reserved. Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Not too sweet. Simple, tasty cake. Rhubarb custard cake from Bon Appétit Magazine, May 2018: The Travel Issue (page 48) by Claire Ptak Are you sure you want to delete this recipe from your Bookshelf? Still delicious but texturally challenged. La Belle Cuisine . Seriously, it’s easy. It’s beyond moist and somewhat custardy, hence the name rhubarb custard cake. Scrape in seeds from vanilla bean; reserve pod for another use. I will definitely make this again. Keep tightly wrapped at room temperature. Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into ½" pieces. The cake base has both lemon zest for a fresh zip of flavor and a bit of dark rum for an extra special kick, all of which pair wonderfully with fresh … Bake in the pre heated oven for 45 – 55 minutes or until golden on top and crunchy around the edges. If the edges stick to the pan while you’re trying to release it, it’ll fall apart and cause immense sadness as it reminds you of everything else broken in the world right now. To revisit this article, select My⁠ ⁠Account, then View saved stories. Slide a knife around sides of cake to loosen and unmold. But once I cleaned up the edges and took the side off the removable bottom, it was fine. Let’s rewind to the pink celery though. 8 servings This cake is designed to be mixed by hand. The Bon Appétit reader who requested this recipe wrote, “I am a great fan of rhubarb … Don’t be basic and resort to rhubarb-strawberry pie when the pink celery lookalike comes in season. But, uh, that won’t happen if you remember to butter the hell out of the pan. https://www.epicurious.com/recipes/food/views/rhubarb-custard-cake (Crumbs were good, too!) I don't often make coffee cake type of cakes, preferring layer cakes in general, but this cake, along with some home made vanilla ice cream, is very hard to beat, and the first pan I made was gobbled up quickly as we found ourselves going back for 'one more slice' over and over. Don’t press the fruit in to the batter; just gently place on top and let rest on the surface. Doing so will remove all the Bookmarks you have created for this recipe. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. 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