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Lemon Rhubarb Custard Cake

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Level: Easy

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Description

This Lemon Rhubarb Custard Cake is sweet, tangy and incredibly moist. It gets its name from its almost custard-like, gooey interior.

Ingredients

  • 1 cup All-purpose Flour
  • ¾ teaspoons Baking Powder
  • ½ teaspoons Kosher Salt
  • 2 whole Large Eggs
  • 1 whole Egg Yolk
  • 1-½ cup Granulated Sugar, Plus More For Topping
  • 4 Tablespoons Unsalted Butter, Melted And Cooled
  • ⅓ cups Sour Cream
  • 2 Tablespoons Lemon Juice
  • 1 Tablespoon Grated Lemon Zest
  • 2 teaspoons Vanilla Bean Paste Or Extract
  • 12 ounces, weight Rhubarb Stalks, Trimmed, Halved Lengthwise If Thick, Cut To Fit Top Of Cake

Preparation

Grease a 9-inch springform pan with butter. Line with parchment. Grease parchment. Dust with flour, tapping out any excess. Preheat oven to 350°F.

Combine flour, baking powder and salt in a large bowl.

In another bowl, whisk eggs and sugar until pale and creamy, about 3 minutes. Slowly stream in butter while whisking until emulsified. Whisk in sour cream, lemon juice, zest and vanilla.

Whisk flour mixture into egg mixture in 2 to 3 additions until just combined. Do not over mix. Pour batter into prepared pan. Tap against counter to pop any air bubbles. Gently place rhubarb pieces over top of cake as desired. Use large pieces as small chunks may sink into cake. Sprinkle with sugar.

Bake on center rack of oven until well-browned on top and toothpick inserted into the center comes out with a few moist crumbs attached. Start checking for doneness after 45 minutes. This may take upwards of 70–80 minutes to cook, depending on your oven. For a firmer texture, cook until toothpick inserted into center of cake comes out completely clean.

Remove from oven and place over a wire rack to cool. After 15 minutes, use a small offset spatula or knife to loosen cake from sides of pan. Remove sides of springform and allow to cool completely. Slice and serve alone or with whipped cream or vanilla ice cream, if desired. Enjoy.

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