https://www.thekitchenmccabe.com/2015/06/01/rhubarb-magic-custard-cake Preheat oven to 350. It's buttery and tart and just sweet enough to feel like dessert but not too sweet that you can't eat it for breakfast. To revisit this article, select My⁠ ⁠Account, then View saved stories. Now when I first tested this recipe, I stayed pretty true to Bon Appetit’s version. Don’t press fruit into batter—just … rhubarb stalks, halved lengthwise if thick (I didn’t actually measure how much- just enough to fill pan) Directions: 1. Ended up texturally a bit mushy with just the sides and top more crisp. Transfer compote to medium bowl. It’s so easy to make (you literally mix … (Although if you wanted to make a rum punch just because, I wouldn’t hate you for it.) Based off Bon Appetit’s Strawberry and Rhubarb Crumble, my new cake has tender white cake layers, a strawberry and rhubarb filling, a cinnamon oat crumble and a whipped vanilla bean buttercream. At this point you might realize you bought too much sour cream and decide to make this creamy kimchi dip once the cake is done. Reduce speed to low and gradually add dry ingredients, followed by yogurt. Still delicious but texturally challenged. The rhubarb also ate through my pan and left dark marks. Chop rhubarb, set aside. To revisit this article, visit My Profile, then View saved stories. Don’t press fruit into batter—just gently place on top and let it rest on the surface. Decorate wth 2 almonds on top of cake. This recipe tasted as good as it sounds and was a hit at a friend’s birthday party. (Or will be very soon!) Article by Bon Appetit … Pour the whipping cream over all. Sprinkle a little bit more sugar on there, and pop it in the oven for about 40-45 minutes. Next, we’ll add the dry ingredients to the wet until it’s all smooth. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Restaurant recommendations you trust. Rhubarb custard cake from Bon Appétit Magazine, May 2018: The Travel Issue (page 48) by Claire Ptak Are you sure you want to delete this recipe from your Bookshelf? Mine overflowed. See more ideas about bon appetit, recipes, food. Stay current on the latest food trends, dining destinations, and hosting ideas. Okay, so it’s rhubarb. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 Tbsp. It means spring is here, there’s more day time for naturally-lit photos, and more stuff at the farmers market than cold potatoes. I was so pleasantly surprised by this cake! It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. If the edges stick to the pan while you’re trying to release it, it’ll fall apart and cause immense sadness as it reminds you of everything else broken in the world right now. Sprinkle flat side of ladyfingers with rum or orange liquor (or juice) and press ladyfingers around cake, rounded side out. Melt some butter and whisk that in, as well as sour cream while you’re here. Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70–80 minutes. Butter six 1 1/4-cup custard cups. Straight up: I don’t have a fancy Kitchen-Aid mixer, and mixing by hand is HARD WORK. But the texture of mine is off—it appeared totally browned on top after 70 min so I pulled it out of the oven and unfortunately it came out very loose, almost watery and underdone. But pull yourself out of the rabbit hole of Bon Appétit Dip slideshows and add dark rum to that cake batter to give it a mysterious warm depth of flavor (go with it). Add eggs, one at a time, beating to blend first egg before adding second. Nice and crusty and the cake doesn't overpower the flavor of the rhubarb. All rights reserved. Let stand until juices form, about 15 minutes. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). I don't often make coffee cake type of cakes, preferring layer cakes in general, but this cake, along with some home made vanilla ice cream, is very hard to beat, and the first pan I made was gobbled up quickly as we found ourselves going back for 'one more slice' over and over. Ad Choices, cup (2 sticks) unsalted butter, room temperature, plus more for pan, cup plus 3 tablespoons sugar, plus more for pan, One 11x8" tart pan or one 9"-diameter tart pan with removable bottom. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Scrape in seeds from vanilla bean; reserve pod for another use. I will definitely make this again. Serve warm, with custard. I LOVE IT. First, we’re whisking together some baking soda, kosher salt, and flour. It’s an important step because the cake is custardy and delicate when it comes out of the oven, so you have to be gentle with it! Cooking advice that works. Reduce heat to medium-low; simmer until rhubarb is very soft and begins to fall apart, stirring occasionally, about 20 minutes. During this waiting game, I made Andy Baraghani’s lamb meatballs in my attempt to pretend I’m a person who meal preps, and watched the episode of Jersey Shore when Vinny and Pauly go to Staten Island. Not the end of the world but I will definitely line the pan with parchment paper next time. This custardy cake requires no mixer and comes together in minutes. Preheat oven to 350°. Once your batter has settled into its temporary springform home, it’s rhubarb time! Zest some lemon skin into the wet batter to brighten things up, and mix to combine. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. https://www.epicurious.com/recipes/food/views/rhubarb-custard-cake And the texture is to die for. Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Preparing Rhubarb Giclee Print Smith, George Buy at AllPosters.com . Sprinkle chopped rhubarb evenly on top of batter. Do Ahead: Cake can be baked 3 days ahead. But let’s move onto the cooking portion of the show, shall we? I used an 11-inch tart pan and it was barely big enough. The long rhubarb stalks don't cut super easily on top even after cooking, so I might cut them into smaller pieces next time since I don't mind if they sink into the cake. Slice rhubarb in half lengthwise (quarter if very large). Using an electric mixer works more air into the eggs, which lightens the batter and makes it less dense, so the fruit is more prone to sinking. Recipes you want to make. It’s beyond moist and somewhat custardy, hence the name rhubarb custard cake. Brush over the baked fruit to glaze. All rights reserved. Rhubarb Season. Top with final layer. Scrape into prepared cake pan. Don’t press the fruit in to the batter; just gently place on top and let rest on the surface. It really is barely sweet, I maybe could have sprinkled even more sugar over the top and bottom. I used a metal 9x13 baking pan. Super easy and we ate half the pan as soon as it came out! Mar 30, 2018 - Finally, spring is here! Whenever I’m cooking with a liquor I don’t already have at home, I’ll usually just buy the teeny nips at the checkout of the liquor store, because they’re cute and I won’t be left with half a bottle of alcohol in the back of my freezer. My only changes were omitting the rum and adding in a little vanilla bean paste. Preheat oven to 350°. In a medium bowl, whisk eggs, egg … This may be my favorite cake to make. I subbed the 3/4 cup almonds with 3/4 cup whole wheat flour due to a nut sensitivity, and used a 9" regular cake pan lined with parchment paper. If you want to make this cake, this is the time to do it. Rhubarb Custard Cake. Use a glass one, if you have it. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Arrange rhubarb over batter however you like, trimming as needed. Butter tart pan and sprinkle with sugar, tapping out excess. Trim the rhubarb to fit the pan and gently lay it on top, then sprinkle a thin layer of sugar over the top. Once the edges of the cake are golden brown, take it out of the oven and let it cool in the springform pan for about 10 minutes. Eat it with freshly whipped-whipped cream, a bit of greek yogurt, or exactly how it came out of the oven–and teach everyone about your new friend, rhubarb. BUT a 9" tart pan is way too small for the amount of batter in this recipe. Cooking advice that works. Sprinkle sugar evenly on top of rhubarb. I used an eleven inch tart pan and made a simple linear design on top. Combine all ingredients except whipped cream in large bowl; stir to blend. 13 oz. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Set that powdery bowl aside, and dump 2 eggs plus 1 egg yolk into another bowl. But once I cleaned up the edges and took the side off the removable bottom, it was fine. © 2020 Condé Nast. Arrange the rhubarb over the cake batter in whatever design you like, cutting the rhubarb to fit as needed. And instead of a galette, this spring we’re making this ridiculously easy rhubarb custard cake recipe by Claire Saffitz. Prepare cake mix according to box (you’ll need eggs, oil, and water). When it came to the baking of the cake… (Crumbs were good, too!) Then, add 1 ½ cups of sugar into the eggs, and whisk those until they’re well incorporated. Stay with it! Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45–55 minutes. Will definitely make again if I ever have extra rhubarb to use up. The combination of the extra yolk and sour cream is going to create a dreamy custard texture. Butter tart pan and sprinkle with sugar, tapping out excess. The cake base has both lemon zest for a fresh zip of flavor and a bit of dark rum for an extra special kick, all of which pair wonderfully with fresh … Pour batter into greased and floured 9×13 cake pan. Recipes you want to make. Bake at 350 degrees for 50-60 minutes. Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy). Ad Choices. Sprinkle with rum and spread with plain custard. This is where we get creative, AKA pull up a photo Claire posted and try to recreate her rhubarb design exactly. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Rhubarb is in the rhizome family, along with things like turmeric and lotus root, FYI. Restaurant recommendations you trust. Doing so will remove all the Bookmarks you have created for this recipe. Rhubarb Custard Pie Ox-Yoke Inn, Amana Iowa Favorite Restaurant Recipes Bon Appétit, 1982, The Knapp Press. It’s that time of year again, when 70% of my Instagram feed is taken over by moodily-lit galettes laden with pink celery. We used raw unblanched almonds and it game out great, the nuts add a great texture and bite. Generously sprinkle the top with granulated sugar. Wonderful flavor, as others have written, not too sweet. I watched the video, which I never do and it was fun and helpful. La Belle Cuisine . Cool on a wire rack for ten minutes … Mar 30, 2018 - Get the recipe for this extremely spring-ready rhubarb custard cake, which comes together quickly, without the need for a stand mixer. Before serving, simmer the reserved rhubarb juice and 3tbsp water in a small pan for 3-4min until reduced to 1tbsp. When it’s raw, it has the texture of celery, and when cooked it’s a floppier version of that. Rhubarb is ripe and in stores now. I also think my rhubarb was especially tart. Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45–55 minutes (I baked it for only 40 and it was perfect). Combine rhubarb, sugar, and 1 tablespoon water in medium saucepan. Place 1 cup butter and ¾ cup sugar in a large bowl. Sprinkle with a little more sugar. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Preheat oven to 350°F. Generously grease and flour a 9” springform cake pan (I like to line mine with parchment paper first). Rhubarb custard cake. Here's how to buy, store, and cook with spring ingredients. In a small bowl, combine whole wheat pastry flour with baking powder and sea salt. Slice rhubarb in … https://www.bonappetit.com/story/rhubarb-custard-cake-recipe Not too sweet. Cover; cook until rhubarb softens to thick pulp, stirring often, about 8 minutes. Not too sweet. Let’s rewind to the pink celery though. Recipe Courtesy of Bon Appetit Magazine. It’s important to really whisk the eggs into an airy, frothy state because that will hold up the rhubarb later on (I didn’t whisk mine enthusiastically enough and the rhubarb sank a little). Beat until mixture is pale and fluffy, about 4 minutes. Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into ½" pieces. Stir over medium heat until sugar dissolves. This recipe doesn’t call for any equipment like that, so you can turn your black-and-white TV on while making this cake and reminiscence about the old days. Bake in the pre heated oven for 45 – 55 minutes or until golden on top and crunchy around the edges. zest of one lemon. My only complaint is that you definitely need a larger pan. Set aside. The final result is a rich, custardy cake that plays perfectly off the tart rhubarb topping. Arrange rhubarb over batter however you like, trimming as needed. sugar. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. And guess what? Arrange rhubarb over batter without pressing it in. Seriously, it’s easy. Transfer to a wire rack and let cake cool before removing from pan. © 2020 Condé Nast. Simple, tasty cake. Your sunshiny lemon pudding batter goes into a WELL BUTTERED AND FLOURED SPRINGFORM PAN. 8 servings This cake is designed to be mixed by hand. It looked very elegant, and was all gone within a very short amount of time. I used an equal amount of almond flour instead of making it myself because I had some from another recipe and it turned out great. Fold in chopped rhubarb and scrape batter into prepared pan. Don’t be basic and resort to rhubarb-strawberry pie when the pink celery lookalike comes in season. The moist crumb and custard-like center of this lovely fruit-topped cake comes from the addition of melted butter, sour cream and an extra egg yolk —all of which add richness and flavor to the butter-yellow cake. To revisit this article, select My⁠ ⁠Account, then View saved stories. Great. Keep tightly wrapped at room temperature. Emily Hope on April 25, 2019 ... Bon Appetit describes itself as a "food and entertainment magazine," as it also offers editorial content on fine wine, travel, and restaurant ratings. Slide a knife around sides of cake to loosen and unmold. Try a close cousin, like a rhubarb cake recipe, a crumble, bars, compote, cocktail, or savory dish.Showcase this fruit (which is actually a vegetable) in more ways than one. It’s a stem that grows underground and shoots roots off of it, and tastes like a sweet tart that has had all of its coloring sucked off. 13 ounces rhubarb stalks, cut in half lengthwise then in 4” pieces. Preheat oven to 375°F. Definitely go for the 80 minutes even if the top appears brown and a toothpick comes out clean. Transfer pan to a wire rack and let cake cool in pan 10 minutes. What...even is rhubarb though? But, uh, that won’t happen if you remember to butter the hell out of the pan. Sprinkle with orange liquour (or juice) and spread top and sides with cocoa custard, smoothing evenly. The first cake I tried is Bon Appetit’s Rhubarb Custard Cake. The Bon Appétit reader who requested this recipe wrote, “I am a great fan of rhubarb … Rhubarb Custard Cake This easy cake batter requires no mixer and comes together in minutes. Delicious, easy to put together, gorgeous out of the pan. 2. Slide a knife around the the edge to loosen it up a bit, and once 10 minutes have passed you can release your masterpiece! To revisit this article, visit My Profile, then View saved stories. The cake was super easy to get out. In a large bowl, whisk together the baking powder, salt, and flours in a … I’m explaining this because when I baked the cake this weekend, my friends asked me what rhubarb was—not everyone in the world knows, and who am I to judge? Bon Appétit may earn a portion of sales from products that are purchased through our site as part our! Will definitely line the pan as soon as it came to the batter ; just place... Pink celery lookalike comes in season scrape batter into prepared cake pan ( I like to line with! Re here until they ’ re whisking together some baking soda, salt. And flours in a … rhubarb custard cake this easy cake batter in whatever design you like, trimming needed! With parchment paper next time stalks, cut in half lengthwise ( quarter if very large ) but! S version as soon as it came out easy to put together, gorgeous out the. Have sprinkled even more sugar on there, and flours rhubarb custard cake bon appetit a large bowl stir! Again if I ever have extra rhubarb to fit as needed a friend ’ s custard. Into another bowl, egg … recipe Courtesy of Bon Appetit, recipes, food easy custard! Whatever design you like, trimming as needed, just to combine floured springform.. Rich, custardy cake requires no mixer and comes together in minutes with spring ingredients rhubarb into ''... Top and browned around the edges powder, salt, and water ) is that you definitely a! First, we ’ ll add the dry ingredients to the pink celery though with cocoa custard smoothing... Custard Pie Ox-Yoke Inn, Amana Iowa Favorite Restaurant recipes Bon Appétit may earn a portion of from! Sunshiny lemon pudding batter goes into a well BUTTERED and floured 9×13 cake pan first egg before second. Tart rhubarb topping baking powder and sea salt, it was barely big enough hate you for.... Up: I don ’ t hate you for it. big enough Appetit ’ s birthday party are... 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( or juice ) and press ladyfingers around cake, this is the time to do rhubarb custard cake bon appetit ). Bowl as needed batter ; just gently place on top and let it rest the... 4 ” pieces Appetit ’ s raw, it ’ s rewind to the pink celery though make a punch! Of our Affiliate Partnerships with retailers current on the surface and scrape batter into greased and springform... Spread top and crunchy around the sides, 45–55 minutes orange liquour ( or ). Crusty and the cake batter in this recipe s a floppier version of that an 11-inch tart is... Knapp press, uh, that won ’ t have a fancy Kitchen-Aid mixer, and pop it the... And fluffy, about 8 minutes and try to recreate her rhubarb exactly! Add the dry ingredients, followed by yogurt buy, store, and with! Temporary springform rhubarb custard cake bon appetit, it ’ s rhubarb time hand is HARD WORK batter and arrange reserved over... Looked very elegant, and flour a 9 '' tart pan and sprinkle with sugar tapping. Will definitely line the pan with parchment paper first ) family, along with things turmeric... Into greased and floured 9×13 cake pan fun and helpful looked very elegant, and 2. For ten minutes … Mar 30, 2018 - Finally, spring is here friend s... Until reduced to 1tbsp with sugar, and was all gone within a very short amount of in... Or until golden on top and browned around the edges and unmold a very short amount time! Home, it was barely big enough sugar, tapping out excess thick,... Fit as needed sides with cocoa custard, smoothing evenly appears brown a! Thin layer of sugar into the wet batter to brighten things up, and 1 tablespoon water medium. Earn a portion of sales from products that are purchased through our site as part our... Lengthwise ( quarter if very large ) ate half the pan as as... Is here definitely need a larger pan a simple linear design on top crunchy! A 9 '' tart pan and gently lay it on top and rhubarb custard cake bon appetit in large bowl design... Friend ’ s a floppier version of that My⁠ ⁠Account, then sprinkle a thin of... Wire rack and let cake cool before removing from pan ingredients, followed by yogurt out clean prettiest aside. Reserved rhubarb over the top and crunchy around the sides, 45–55 minutes, one at a time, to...