Print

Caramelized Rhubarb Cake with Homemade Custard Sauce & Brown Sugar Crumble Topping

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Caramelized Rhubarb Cake with Homemade Custard Sauce and Brown Sugar Crumble is a moist, buttery dessert featuring tart caramelized rhubarb folded into soft cake, topped with a crunchy crumble and served with silky vanilla custard sauce. It is rich, comforting, and perfectly balanced between sweet and tangy.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
  • Diet: Vegetarian

Ingredients

  • 2 cups rhubarb, chopped
  • 1/2 cup brown sugar
  • 2 tablespoons butter
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup flour (crumble topping)
  • 1/3 cup brown sugar (crumble topping)
  • 1/4 cup cold butter, cubed (crumble topping)
  • 2 cups milk (custard sauce)
  • 4 egg yolks (custard sauce)
  • 1/3 cup sugar (custard sauce)
  • 1 tablespoon cornstarch (custard sauce)
  • 1 teaspoon vanilla extract (custard sauce)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a cake pan.
  2. Cook rhubarb with butter and brown sugar until softened, then cool slightly.
  3. Mix flour, baking powder, baking soda, and salt.
  4. Cream butter and sugar, then add eggs and vanilla.
  5. Alternate adding dry ingredients and milk to form batter.
  6. Fold in caramelized rhubarb and pour into pan.
  7. Mix crumble topping ingredients until crumbly and sprinkle on top.
  8. Bake for 40–45 minutes until golden and set.
  9. Heat milk for custard sauce.
  10. Whisk egg yolks, sugar, and cornstarch, then temper with milk.
  11. Cook until thick, then add vanilla.
  12. Serve warm cake with custard sauce on top.

Notes

  • Do not overmix batter to keep cake tender.
  • Use cold butter for a crisp crumble topping.
  • Cook custard slowly to avoid curdling.
  • Rhubarb should be softened but not mushy before baking.
  • Best served warm with custard sauce.

Nutrition

Find it online: https://savorymomskitchen.com/caramelized-rhubarb-cake-with-homemade-custard-sauce-brown-sugar-crumble-topping/