It’s rhubarb season! And as my friend Susan will tell you, “everyone should eat more rhubarb.” Why not, when it’s so easy to make this sweet little cake highlighting summer’s best?
I’ve seen this described as rhubarb “tres leches” cake, and although it actually only contains dos leches, the fruit and cream do sink to the bottom and create a delectable custard. We demolished several slices with friends recently and continued picking at pan scraps and “shaving” off corners to make the rest “more uniform.” I take that as a good sign.
When the sight of neon pink and green stalks at the market finally proves irresistible, be sure to make this cake. Enjoy! And happy summer!
Yellow cake:
-1 1/4 (scant) c. all-purpose flour
-1 1/2 tsp. baking powder
-1/2 tsp. salt
-3/4 c. sugar
-1/4 c. oil
-1 egg
-2/3 c. milk
-1 tsp. vanilla extract
Fruit & custard layer:
-2 c. chopped rhubarb (about 3 large stalks)
-1/2 c. sugar
-1 c. whipping cream
1. In a medium bowl, toss rhubarb with the 1/2 cup sugar. Set aside. Preheat oven to 350F. Grease and flour an 8-in. round baking pan or large glass/ceramic baking dish.
2. Prepare cake batter: whisk together flour, salt, sugar, and baking powder in a medium bowl. In a larger bowl, mix eggs, vanilla extract, oil, and milk. Slowly mix dry ingredients into wet until thoroughly combined.
3. Pour cake batter into prepared pan. Scatter chopped rhubarb and juices evenly across the top. Pour the cream over top.
4. Bake 55-60 min. at 350F until cake springs back when touched.
Best served the next day, but good luck waiting. You can double this recipe and make it in a 13×9-in. pan.
HA HA HA–good luck waiting, indeed!
I love these “mini” cakes you’ve been making lately, rather than the full 9 x 13″…great idea, dos leches notwithstanding. Yum!!!
That’s lovely and on my list of dessert to make this weekend! Thank you!
Thanks! I think it would be even nicer with a little lemon zest in the cake batter. That will be my next variation! I still have lots of rhubarb left to use
custard cakes ensure a moist finish…and that totally gets my vote! Totally.
I’ve never had rhubarb before, but I made this cake this evening. It is so tasty! I hope I can save at least some of it so I can see what you mean about waiting until the next day to eat it =P Thanks for this great recipe!
Nice! Glad you liked it! I want to try it with another fruit, too, like tart apples or little sour plums. What do you think about adding lemon zest to the batter?
had this cake with tiny wild blueberries instead of the rhubarb and whole wheat flour instead of white–it was amazing! love the bit of “crust” the cream gives the top of the cake! I would recommend on cutting back the sugar if you use a sweeter fruit. going to make this as is with rhubarb next. thanks for the great recipe!
Getting ready to make this. It looks amazing. I am so excited! Just wondering though, since I’m going to TRY to wait til the next day, necessary to store in fridge? Thanks!