Old Fashioned Rhubarb Custard Cake

Why You’ll Love It

Under an hour: Whip up this delicious rhubarb & custard cake in under an hour! It’s so quick and easy!
Easy to make: Despite its good looks, rhubarb custard cake can be made with basic baking skills and readily available ingredients.
Perfect for sharing: This dessert can be shared with loved ones, making it a centerpiece for gatherings and occasions where you want to delight others with a homemade treat.
Homemade comfort: Baking an old-fashioned rhubarb custard cake recipe at home fills the kitchen with cozy aromas and is oh-so comforting.
Tart and sweet balance: The tartness of rhubarb contrasts perfectly with the sweetness of the custard cake.

Ingredients for Rhubarb Custard Cake

A complete list of ingredients and amounts can be found in the recipe card below.

Flour: Provides structure and texture to the cake.
Baking powder and baking soda: Leavening agents that help the cake rise.
Cinnamon: Adds warmth and flavor to complement the rhubarb.
Eggs, separated: Egg yolks enrich the batter, while egg whites are whipped to add lightness.
Granulated sugar: Sweetens the cake and aids in texture.
Lemon: For the batter and the glaze. I recommend using freshly squeezed rather than bottled. 
Milk: Adds moisture to the batter.
Vanilla extract: Enhances the overall desserty taste.
Chopped rhubarb: Provides tartness and texture, creating fruit pockets throughout the cake.

How to Make Rhubarb Custard Cake

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Mix dry ingredients: In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
Prepare eggs and sugar: Separate eggs into two bowls. Mix lemon zest with granulated sugar until combined. Beat egg whites until stiff peaks form, gradually adding the lemon-sugar mixture.
Combine wet ingredients: To the egg yolks, add milk and vanilla extract. Stir well.
Combine batter: Create a well in the center of the dry ingredients. Pour the yolk mixture into the well and stir gently until just combined. Gently fold beaten egg whites into the batter until just combined in the cake mix.
Assemble and bake: Spread the cake batter evenly in the prepared pan. Scatter chopped rhubarb over the top. Sprinkle sugar evenly over the cake. Pour cream gently over the cake. Pop in the oven until golden brown or until a toothpick inserted comes out clean.
Prepare glaze: While the cake is baking, combine lemon juice and sugar in a small pan. Bring to a low boil and cook for 1 minute. Cool the glaze until just warm. When the cake comes out of the oven, brush the warm glaze over it, over a wire rack.

Substitutions and Variations

Fruity add-ins: Substitute rhubarb with fresh strawberries, raspberries, blueberries, or mixed berries for alternative flavors.
Sugar: Use slightly less sugar if you prefer not-so-sweet cakes.
Add other flavor enhancers: Swap the vanilla for almond extract (I use this one!) dark rum, orange zest, ginger, or nutmeg.
Gluten-free: Use a gluten-free flour blend instead of regular flour to make the cake gluten-free.
Dairy-free: Substitute milk with almond milk, soy milk, or any preferred plant-based milk.
Egg-free: Replace eggs with a commercial egg replacer, or use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
Crunchy add-ins: Fold in chopped pecans or almonds for some extra crunch. You can also add shredded coconut to the batter.

Serving Suggestions

Appetizer: Start with cowboy sliders for a fun start everyone will love. Another tasty starter meal is my slow-cooker creamed corn (so cozy) or try baked crab legs.
Main: These one-pan BBQ meatballs are ultra-juicy as a main, as is my baked chicken caprese.
Dessert: Serve this cake with Cool Whip, sweetened sour cream or vanilla ice cream.

How to Store Rhubarb and Custard Cake

Store: Cover tightly and refrigerate for up to 7 days.
Freezer: To prevent freezer burn, you can freeze rhubarb custard cake by wrapping it tightly in plastic wrap and foil. It will keep in the freezer for up to 3 months.
Thaw: Place the frozen cake in the refrigerator overnight, allowing it to thaw slowly and evenly.
Reheat: Reheat the cake in a preheated oven at 350°F (175°C) for 10 to 15 minutes or until warmed through, or microwave individual slices for 20 to 30 seconds.