What’s on the Menu? Rhubarb Custard Cake
What do you do when you have extra rhubarb? I found myself with extra rhubarb mid-summer because a few of my friends grew rhubarb in their garden and were offering me extra harvest. They had already provided me earlier harvests, for which I had made several batches of rhubarb strawberry jam (see blog post for recipe). The rhubarb strawberry jam was a hit, but I was looking for something different to do with the rhubarb this time. I scoured the Internet for ideas and thought of making galette, crumble, or pie, but when I saw the custard cake picture, I knew I had to try it!
Below is the link to the recipe, which was published in March 2018 by Bon Appétit.
https://www.bonappetit.com/recipe/rhubarb-custard-cake
I followed the recipe step by step, which was straight forward. I found that the rhubarb custard cake was a bit tart for my family’s liking. For the second cake I made, I sprinkled 2-3x the sugar on top of the rhubarb. This added more sweetness, but be cautious towards the end of baking because the extra sugar will cause the cake to brown faster. Also, note that using the red rhubarb stalks (as opposed to the green ones) will give the nice red color after the cake is complete. Overall, I enjoyed making the cake from this recipe and had fun arranging the rhubarb stalks in a pattern. Just like with most recipes, it is more enjoyable when you are not rushing through it.
