Rhubarb custard cake from Bon Appétit Magazine, May 2018: The Travel Issue (page 48) by Claire Ptak

  • dark rum
  • sour cream
  • lemons
  • rhubarb
  • all-purpose flour
  • sugar
  • egg yolks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on April 10, 2020

    With the tart rhubarb, I didn't think the cake was too sweet, but rather just right for dessert. I enjoyed the chewy, macaroon-like texture and didn't have trouble cutting the rhubarb. The cake did not keep well and softened quite a bit upon storage.

  • okmosa on June 10, 2019

    I agree that I will use less sugar next time. With the tart rhubarb (which is my reason for wanting this cake) only on top, it is overpowered by the sweetness of the cake. And I will cut the rhubarb pieces smaller for ease of serving and eating. I forgot to put sugar on top of mine so it did not brown readily and I left in for the full 55 minutes which I think was too long as the bottom sides were overdone. This is a very dense cake that I do not think keeps well for a day. I don’t know if whisking more or less would have remedied it. It’s a dessert that’s not full-on custard; although I think I want it to be more custard-like. Being right in the middle of half-cake and half-custard needs it to choose and be more one than the other.

  • eliza on June 04, 2019

    I liked this cake, but didn't love it. As per the other reviewers I cut sugar by just over 1/4 cup and it was still very sweet. Baked 350 convection for 50 minutes. My rhubarb slices were shorter than those shown in the picture, but even so were still difficult to cut through. For me, there are better rhubarb cakes out there such as the upside down cranberry cake by David Lebovitz made with rhubarb, and another by Diana Henry. Probably won't repeat this one although it was quite tasty. (If I did repeat this, I would cut the rhubarb into much smaller pieces)

  • Emily Hope on April 25, 2019

    We liked this cake too -- following hirshey's comment I cut back the sugar by 1/2 a cup. I also used a whole grain flour (mixed kamut, spelt, and oat) instead of AP. My rhubarb totally sank into the cake -- whether because of the changes or my impatience with chilling the batter, hard to say. Since it was just for the family, no big deal. I pulled the cake after 40 minutes and it was definitely done, even a bit dry (I suspect lowering the sugar is also impacting this--may try upping the butter or sour cream next time). I may swap 1/3 cup of flour for almond flour next time as well, as that also helps with moistness. I wish I had really packed the rhubarb on top more so there was more of it. But will definitely repeat during rhubarb season--super fast to put together.

  • Lepa on April 24, 2019

    We liked this cake. It has a nice flavor from the rhubarb, lemon and rum. I followed @hirsheys' suggestion and cut the sugar by 1/4 cup and it was perfect. I halved the rhubarb so it was thin and wouldn't sink. It wasn't as lovely as the picture here but it was striking. Definitely a repeat!

  • hirsheys on June 14, 2018

    Tasty, but just a little too sweet. (lower sugar by just a bit). Don't love the stringy lengths of rhubarb, but they are kind of necessary for the cake, and it's really quite delicious. Worth trying again, maybe with other tart fruit, too - tart peaches or strawberries would be great. edited to add - I made this with strawberries and it was a big hit. (lowered sugar by 1/4 c and could have even done more.)

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