Lemon Custard Rhubarb Cake
Equipment
- 9-inch springform pan
- parchment paper
Ingredients
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon Kosher salt
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- 2 large eggs
- 1 large egg yolk
- 1 1/2 cups sugar
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- 1/4 cup melted unsalted butter -- cooled
- 1/4 cup sour cream
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons finely grated lemon zest
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- 8 ounces rhubarb stalks -- cut into 1/2 inch slices
- 1 tablespoon sugar
Instructions
- Preheat the oven to 350 º F. Butter a 9-inch springform pan. Cut a round of parchment paper to fit the bottom of the pan. Place the parchment in the bottom of the pan. Butter the parchment and coat the entire inside of the pan with flour.
- Whisk the flour, baking powder, and salt in a medium bowl. In a separate large bowl, whisk the eggs, egg yolk, and sugar until the mixture is very pale and thick, about 45 seconds to 1 minute. I use a rotary beater for this.
- Whisk the melted butter, sour cream, lemon juice, and lemon zest into the wet ingredients.
- Add the dry ingredients to the wet ingredients and, using a spatula, fold in until the batter is smooth; scrape the batter into the prepared pan.
- Bake the cake for 20 minutes.
- While baking, toss the rhubarb with 1 tablespoon of sugar and set aside. At 20 minutes, remove the cake from the oven and gently top with the rhubarb; avoid the outer 1/2-inch to leave a rim. The rhubarb will partially sink into the cake.
- Return the pan to the oven and bake the cake until the rhubarb cooks through, the cake is golden brown, and the center is set, 25 - 35 minutes.
- Transfer the pan to a wire rack and let the cake cool in the pan, 10 minutes. Slide a knife around the sides of the cake to loosen and release the cuff. Place the cake onto a rack and let it cool completely. Once the cake is cool, chill before serving.
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Notes
Copyright:
"Chef Laura Bonicelli"
"Chef Laura Bonicelli"
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