Name: warm rhubarb custard spoon cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 2 cups rhubarb, diced; 1 cup granulated sugar, divided; 1 cup milk; 1/2 cup unsalted butter, melted; 1 cup all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1 large egg; 1/2 teaspoon cinnamon; 1 cup water

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Looking for a warm, comforting dessert that captures the sweet-tart essence of rhubarb? This Warm Rhubarb Custard Spoon Cake is pure bliss in a baking dish. It bakes into a soft, custard-like base with golden cake rising to the top and juicy rhubarb settling at the bottom—every spoonful is warm, tender, and irresistible.

Perfect for chilly evenings, spring brunches, or those times when only something nostalgic will do. It’s a humble dessert that whispers comfort and sings of home.

Why You’ll Love This Recipe

This rhubarb spoon cake is simple yet soul-soothing. Here’s why it’s a keeper:
Soft, Custard-Like Texture: Bakes into a self-saucing cake that’s part pudding, part cobbler, all delicious.
Perfectly Tangy: Rhubarb and sugar dance in harmony for the ultimate sweet-tart balance.
Simple Pantry Ingredients: No fancy tools or rare ingredients needed—just stir, pour, and bake.
Great for Gatherings: Serve it warm straight from the dish and watch it disappear.
Versatile & Elegant: Pairs perfectly with ice cream, whipped cream, or enjoyed all on its own.

Prep & Cooking Time

Quick to prep and no-fuss to bake, this recipe is cozy comfort at its best.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes

Ingredients

Here’s everything you need to whip up this warm, custardy rhubarb dessert:

2 cups rhubarb, diced
1 cup granulated sugar, divided
1 cup milk
1/2 cup unsalted butter, melted
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 large egg
1/2 teaspoon cinnamon
1 cup water

Step-by-Step Instructions

Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9-inch square baking dish.
Macerate the Rhubarb: In a bowl, mix the diced rhubarb with 1/2 cup of sugar. Set it aside so the rhubarb softens and releases its juices.
Make the Batter: In another bowl, whisk together milk, melted butter, flour, baking powder, salt, vanilla, egg, and the remaining 1/2 cup sugar until smooth.
Assemble: Pour the batter into the prepared baking dish and spread evenly. Top with the macerated rhubarb. Don’t mix it in—just let it sit on top.
Add the Magic: In a saucepan, bring 1 cup of water and 1/2 teaspoon cinnamon to a gentle boil. Carefully pour this hot liquid over the batter and rhubarb without stirring.
Bake: Slide into the oven and bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Serve Warm: Let cool slightly before spooning into bowls. It’s best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.

How to Serve

This cake shines warm from the oven but is just as delightful reheated.

With Vanilla Ice Cream: The creamy cold meets the warm custard for dessert perfection.
With Whipped Cream: A cloud of whipped cream softens the tang and elevates the cozy vibe.
For Brunch or Dessert: Light enough for brunch, sweet enough for dessert.

Tips & Variations

Make it Extra Custardy: Pour the water slowly and don’t stir—it’s what creates the spoonable, custard-like base.
Add a Citrus Twist: A bit of orange zest in the batter adds brightness.
Try Other Fruit: Swap some of the rhubarb for strawberries or raspberries for a berry-rhubarb twist.
Serve It Later: Reheat gently in the microwave and serve with fresh cream for an easy next-day treat.

Final Thoughts

This Warm Rhubarb Custard Spoon Cake is more than dessert—it’s a warm hug in a bowl. Soft, creamy, and packed with the old-fashioned charm of rhubarb, it’s the kind of recipe that brings comfort to the soul and joy to the table.

One taste, and you’ll want to make it again and again.