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Quick Rhubarb Cake from Decadent Fruit Desserts

Quick Rhubarb Cake with Crème Anglaise

This one-bowl Quick Rhubarb Cake tastes like spring and couldn't be easier to make.

Servings 8
Author Jackie Bruchez

Ingredients

CAKE

  • 3 large eggs
  • 2/3 cup granulated sugar (130 g), plus 2 tbsp (25 g) for on top of rhubarb
  • 3 tbsp unsalted butter (45 ml) melted
  • 2 tbsp milk or buttermilk (30 ml)
  • 1 tsp vanilla extract
  • 1 cup all purpose flour (135 g) plus 2 tbsp
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 2 cups fresh rhubarb (240 g) diced

CREME ANGLAISE

  • ½ cup milk (120 ml)
  • ½ cup heavy whipping cream (120 ml)
  • 3 large egg yolks
  • 3 tbsp sugar (40 g)
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350° F (177°(). Grease and flour an 8 or 9-inch (20 or 23-cm) cake pan.

  2. To make the cake, in a large bowl, beat the eggs and 2/3 cup (130 g) of the sugar until light, about 3 minutes. Beat in the melted butter, milk and vanilla. Stir in the flour, baking powder and salt; mix it to combine. Pour the batter into the cake pan.
  3. Spread the diced rhubarb around the top of the batter and sprinkle it with 2 tablespoons (25 g) of sugar. Bake for 30 minutes or until a knife comes out clean.
  4. To make the creme anglaise, combine the milk and cream in a heavy-bottomed saucepan on medium-high heat; bring it to a simmer, then remove it from the heat.
  5. In a separate bowl, whisk the egg yolks and sugar until it's pale. Temper the yolk mixture by gradually whisking small amounts at a time of the hot milk mixture into the yolk mixture.
  6. Return the custard to the saucepan. Stir it over low heat until the custard thickens and coats the back of a spoon, about 5 minutes. Remove the pan from the heat and stir in the vanilla. For a smooth finish, and to remove clumps, strain the sauce through a fine-mesh sieve into a bowl, if desired. Cover and chill it until ready to use.
  7. Drizzle the sauce over the rhubarb cake slices right before serving.

Recipe Notes

This rhubarb cake is a great recipe for people with allergies. It is extremely versatile, and gluten-free flour and nut or coconut milk can be substituted for the flour and milk.