Rhubarb Custard Cake
It’s rhubarb season on the farm, and we’re sharing one of our favorite recipes that uses both eggs and rhubarb! If you’re not able to grow your own rhubarb, your local farmer’s market or grocery may carry it in spring. As always, this recipe easily converts to gluten and dairy free.
1 cup flour – we used Bob’s Red Mill 1-1 Gluten Free Flour
¾ teaspoon baking powder
4 tablespoons melted and cooled butter – we used Earth Balance dairy free butter
1/3 cup vanilla Greek yogurt – we used dairy free oat yogurt
1 teaspoon vanilla extract
3/4 cup of granulated sugar
3/4 cup brown sugar
3 large fresh eggs
2 cups / 5 medium stalks rhubarb, sliced in half and cut into roughly 1 inch pieces
2-3 tablespoons brown sugar
Preheat oven to 350 degrees and spray/grease a 9-inch springform pan.
In a medium bowl combine flour and baking powder and whisk until combined.
In a small bowl, combine melted butter, yogurt, vanilla and sugar and whisk until light and fluffy. Add eggs and whisk until combined. Pour egg mixture into flour mixture and stir until just combined.
Pour batter into cake pan and top with sliced rhubarb. Sprinkle with brown sugar and bake in preheated oven for 35-40 minutes or until toothpick comes out clean.
This cake is delicious as is but we love it with some vanilla ice cream. Enjoy!