Roasted Rhubarb Magic Custard Cake Recipe

Roasted Rhubarb Magic Custard Cake Recipe
Magic cakes are all the rage, and have been appearing in dozens of different flavors – chocolate, lemon, etc. In case you missed the memo, a magic cake is one that separates into three layers – a sponge layer on the bottom, custard in the middle, and a topping layer on top – while baking. The batter is easy to make, although it does require beating egg whites separately and folding them in a very thin batter.
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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.

24 Servings


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

  1. Preheat oven to 350º.
  2. Spray a 9" x 13" shallow baking dish with Baker's Joy or non-stick spray.
  3. 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.
  4. In a separate bowl, beat the egg whites until they are stiff, but not dry.
  5. Pour the milk mixture into the egg whites.
  6. Carefully fold them into the custard mixture; there will be a few lumps, but that is as it should be.
  7. Pour the batter (it is very thin) into the prepared baking dish.
  8. Spoon the rhubarb evenly over the batter.
  9. Bake about 1 hour or until the center is set.
  10. 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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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.