Roasted Rhubarb Magic Custard Cake Recipe
This Roasted Rhubarb Magic Custard Cake uses Roasted Rhubarb, which I always prepare during rhubarb season and keep in my freezer. If you don’t have any in your freezer, l have included instructions using fresh rhubarb. This cake is creamy, cakey, sweet, and tart and will become a favorite.
8 eggs, separated
1 1/2 cups sugar
1 cup melted butter
1 1/2 cups flour
1 teaspoon salt
4 cups milk, heated to lukewarm in the microwave
2 teaspoons vanilla
4 cups Roasted Rhubarb, or mix 4 cups chopped rhubarb with 1/4 cup sugar and 2/3 cup water; bring to a boil and stir until the rhubarb is soft and the water is evaporated
Powdered sugar, for dusting
- Preheat oven to 350º.
- Spray a 9" x 13" shallow baking dish with Baker's Joy or non-stick spray.
- Place the egg yolks, sugar, melted butter, flour, salt, and half of the milk in a blender container; blend for about a minute; add the remaining milk and vanilla. Blend until smooth.
- In a separate bowl, beat the egg whites until they are stiff, but not dry.
- Pour the milk mixture into the egg whites.
- Carefully fold them into the custard mixture; there will be a few lumps, but that is as it should be.
- Pour the batter (it is very thin) into the prepared baking dish.
- Spoon the rhubarb evenly over the batter.
- Bake about 1 hour or until the center is set.
- Remove from the oven, cool thoroughly, and dust generously with powdered sugar before cutting into 24 squares.
Amount Per Serving
Calories 227 Calories from Fat 97
Percent Total Calories From: Fat 43% Protein 8% Carb. 50%
Nutrient Amount per Serving
Total Fat 11 g
Saturated Fat 6 g
Cholesterol 97 mg
Sodium 219 mg
Total Carbohydrate 28 g
Dietary Fiber 0 g
Sugars 13 g
Protein 4 g
Vitamin A 9% Vitamin C 1% Calcium 0% Iron 2%
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