Description
This warm rhubarb custard spoon cake is soft, comforting, and bursting with sweet-tart flavor. With a tender cake top and a custardy base, it’s the perfect cozy dessert to serve with ice cream or whipped cream.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish.
- In a mixing bowl, combine the diced rhubarb with 1/2 cup of granulated sugar and set aside to allow it to macerate while you prepare the batter.
- In another bowl, whisk together the milk, melted butter, flour, baking powder, salt, vanilla extract, egg, and the remaining 1/2 cup of sugar until smooth.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Evenly distribute the macerated rhubarb over the batter, but do not stir
- In a small saucepan, bring 1 cup of water with 1/2 teaspoon of cinnamon to a gentle boil. Carefully pour the hot water over the cake batter and rhubarb mixture in the baking dish.
- Bake for 40-45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean
- Allow the cake to cool slightly before serving warm with a scoop of vanilla ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 8 servings
- Calories: 320 kcal per serving