Not the end of the world but I will definitely line the pan with parchment paper next time. Combine all ingredients except whipped cream in large bowl; stir to blend. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 Tbsp. Preheat oven to 350°. Butter tart pan and sprinkle with sugar, tapping out excess. Ad Choices. This may be my favorite cake to make. Great. Recipe Courtesy of Bon Appetit Magazine. This is where we get creative, AKA pull up a photo Claire posted and try to recreate her rhubarb design exactly. Sprinkle flat side of ladyfingers with rum or orange liquor (or juice) and press ladyfingers around cake, rounded side out. Straight up: I don’t have a fancy Kitchen-Aid mixer, and mixing by hand is HARD WORK. Preparing Rhubarb Giclee Print Smith, George Buy at AllPosters.com . 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. Arrange the rhubarb over the cake batter in whatever design you like, cutting the rhubarb to fit as needed. 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. 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. Rhubarb Season. Reduce speed to low and gradually add dry ingredients, followed by yogurt. https://www.epicurious.com/recipes/food/views/rhubarb-custard-cake Brush over the baked fruit to glaze. Preheat oven to 350°F. In a large bowl, whisk together the baking powder, salt, and flours in a … 13 ounces rhubarb stalks, cut in half lengthwise then in 4” pieces. Sprinkle chopped rhubarb evenly on top of batter. Combine rhubarb, sugar, and 1 tablespoon water in medium saucepan. I LOVE IT. Will definitely make again if I ever have extra rhubarb to use up. Arrange rhubarb over batter without pressing it in. Simple, tasty cake. In a small bowl, combine whole wheat pastry flour with baking powder and sea salt. Add eggs, one at a time, beating to blend first egg before adding second. 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. See more ideas about bon appetit, recipes, food. The Bon Appétit reader who requested this recipe wrote, “I am a great fan of rhubarb … 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. To revisit this article, select My⁠ ⁠Account, then View saved stories. Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Slide a knife around sides of cake to loosen and unmold. Nice and crusty and the cake doesn't overpower the flavor of the rhubarb. Rhubarb Custard Cake This easy cake batter requires no mixer and comes together in minutes. Arrange rhubarb over batter however you like, trimming as needed. 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? This custardy cake requires no mixer and comes together in minutes. Before serving, simmer the reserved rhubarb juice and 3tbsp water in a small pan for 3-4min until reduced to 1tbsp. I also think my rhubarb was especially tart. Rhubarb is in the rhizome family, along with things like turmeric and lotus root, FYI. Rhubarb Custard Cake. I used an eleven inch tart pan and made a simple linear design on top. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). zest of one lemon. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Here's how to buy, store, and cook with spring ingredients. © 2020 Condé Nast. Do Ahead: Cake can be baked 3 days ahead. Bake in the pre heated oven for 45 – 55 minutes or until golden on top and crunchy around the edges. Let stand until juices form, about 15 minutes. Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45–55 minutes. 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). 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! Slide a knife around the the edge to loosen it up a bit, and once 10 minutes have passed you can release your masterpiece! I was so pleasantly surprised by this cake! Sprinkle a little bit more sugar on there, and pop it in the oven for about 40-45 minutes. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. And guess what? Generously sprinkle the top with granulated sugar. I watched the video, which I never do and it was fun and helpful. Top with final layer. To revisit this article, visit My Profile, then View saved stories. Set that powdery bowl aside, and dump 2 eggs plus 1 egg yolk into another bowl. 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. Prepare cake mix according to box (you’ll need eggs, oil, and water). Delicious, easy to put together, gorgeous out of the pan. Reduce heat to medium-low; simmer until rhubarb is very soft and begins to fall apart, stirring occasionally, about 20 minutes. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. All rights reserved. Mar 30, 2018 - Finally, spring is here! If you want to make this cake, this is the time to do it. Transfer compote to medium bowl. 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. Cooking advice that works. Arrange rhubarb over batter however you like, trimming as needed. Preheat oven to 350°. First, we’re whisking together some baking soda, kosher salt, and flour. But, uh, that won’t happen if you remember to butter the hell out of the pan. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Zest some lemon skin into the wet batter to brighten things up, and mix to combine. I will definitely make this again. Don’t press the fruit in to the batter; just gently place on top and let rest on the surface. When it’s raw, it has the texture of celery, and when cooked it’s a floppier version of that. My only complaint is that you definitely need a larger pan. Then, add 1 ½ cups of sugar into the eggs, and whisk those until they’re well incorporated. It really is barely sweet, I maybe could have sprinkled even more sugar over the top and bottom. Sprinkle sugar evenly on top of rhubarb. My only changes were omitting the rum and adding in a little vanilla bean paste. Beat until mixture is pale and fluffy, about 4 minutes. Chop rhubarb, set aside. Not too sweet. Pour the whipping cream over all. Butter tart pan and sprinkle with sugar, tapping out excess. The rhubarb also ate through my pan and left dark marks. Cooking advice that works. Cover; cook until rhubarb softens to thick pulp, stirring often, about 8 minutes. Transfer to a wire rack and let cake cool before removing from pan. https://www.bonappetit.com/story/rhubarb-custard-cake-recipe Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. 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. Don’t be basic and resort to rhubarb-strawberry pie when the pink celery lookalike comes in season. Stay with it! Rhubarb Custard Pie Ox-Yoke Inn, Amana Iowa Favorite Restaurant Recipes Bon Appétit, 1982, The Knapp Press. Restaurant recommendations you trust. Decorate wth 2 almonds on top of cake. Now when I first tested this recipe, I stayed pretty true to Bon Appetit’s version. Preheat oven to 375°F. Wonderful flavor, as others have written, not too sweet. 8 servings This cake is designed to be mixed by hand. And instead of a galette, this spring we’re making this ridiculously easy rhubarb custard cake recipe by Claire Saffitz. Okay, so it’s rhubarb. To revisit this article, visit My Profile, then View saved stories. © 2020 Condé Nast. 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. 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. Next, we’ll add the dry ingredients to the wet until it’s all smooth. 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. sugar. Fold in chopped rhubarb and scrape batter into prepared pan. It’s so easy to make (you literally mix … Scrape in seeds from vanilla bean; reserve pod for another use. We used raw unblanched almonds and it game out great, the nuts add a great texture and bite. Butter six 1 1/4-cup custard cups. Don’t press fruit into batter—just gently place on top and let it rest on the surface. The combination of the extra yolk and sour cream is going to create a dreamy custard texture. Ended up texturally a bit mushy with just the sides and top more crisp. It looked very elegant, and was all gone within a very short amount of time. 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. 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. It means spring is here, there’s more day time for naturally-lit photos, and more stuff at the farmers market than cold potatoes. To revisit this article, select My⁠ ⁠Account, then View saved stories. Pour batter into greased and floured 9×13 cake pan. Generously grease and flour a 9” springform cake pan (I like to line mine with parchment paper first). 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. BUT a 9" tart pan is way too small for the amount of batter in this recipe. Recipes you want to make. (Crumbs were good, too!) Stir over medium heat until sugar dissolves. https://www.thekitchenmccabe.com/2015/06/01/rhubarb-magic-custard-cake Slice rhubarb in half lengthwise (quarter if very large). La Belle Cuisine . But let’s move onto the cooking portion of the show, shall we? Set aside. Trim the rhubarb to fit the pan and gently lay it on top, then sprinkle a thin layer of sugar over the top. (Although if you wanted to make a rum punch just because, I wouldn’t hate you for it.) Once your batter has settled into its temporary springform home, it’s rhubarb time! The final result is a rich, custardy cake that plays perfectly off the tart rhubarb topping. Keep tightly wrapped at room temperature. Serve warm, with custard. Bake at 350 degrees for 50-60 minutes. The cake was super easy to get out. Still delicious but texturally challenged. Rhubarb is ripe and in stores now. 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. It’s that time of year again, when 70% of my Instagram feed is taken over by moodily-lit galettes laden with pink celery. Slice rhubarb in … All rights reserved. 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. The first cake I tried is Bon Appetit’s Rhubarb Custard Cake. This recipe tasted as good as it sounds and was a hit at a friend’s birthday party. Use a glass one, if you have it. It’s beyond moist and somewhat custardy, hence the name rhubarb custard cake. Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into ½" pieces. Let’s rewind to the pink celery though. Mine overflowed. I used an 11-inch tart pan and it was barely big enough. (Or will be very soon!) In a medium bowl, whisk eggs, egg … Sprinkle with rum and spread with plain custard. 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. 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 … What...even is rhubarb though? 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. Seriously, it’s easy. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Preheat oven to 350. Recipes you want to make. Definitely go for the 80 minutes even if the top appears brown and a toothpick comes out clean. Stay current on the latest food trends, dining destinations, and hosting ideas. Restaurant recommendations you trust. Your sunshiny lemon pudding batter goes into a WELL BUTTERED AND FLOURED SPRINGFORM PAN. Not too sweet. 13 oz. Doing so will remove all the Bookmarks you have created for this recipe. It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. 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. But once I cleaned up the edges and took the side off the removable bottom, it was fine. Melt some butter and whisk that in, as well as sour cream while you’re here. 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). 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. 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. Super easy and we ate half the pan as soon as it came out! Rhubarb custard cake. rhubarb stalks, halved lengthwise if thick (I didn’t actually measure how much- just enough to fill pan) Directions: 1. And the texture is to die for. 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. 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. I used a metal 9x13 baking pan. Cool on a wire rack for ten minutes … 2. Place 1 cup butter and ¾ cup sugar in a large bowl. 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. Article by Bon Appetit … Don’t press fruit into batter—just … Sprinkle with a little more sugar. 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). Scrape into prepared cake pan. 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? Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy). Sprinkle with orange liquour (or juice) and spread top and sides with cocoa custard, smoothing evenly. Thick pulp, stirring often, about 15 minutes rum or orange liquor ( or juice ) spread. Fold in chopped rhubarb and scrape batter into greased and floured 9×13 cake pan ( like... But once I cleaned up the edges and took the side off the tart topping. Into its temporary springform home, it has the texture of celery, and flours in a small pan 3-4min. Fluffy, about 4 minutes in large bowl easy cake batter requires mixer! Super easy and we ate half the pan and gently lay it top... Within a very short amount rhubarb custard cake bon appetit batter in whatever design you like cutting. Trends, dining destinations, and 1 tablespoon water in medium saucepan fit as needed and a toothpick out! Extra rhubarb to fit as needed crusty and the cake ; Chop remaining rhubarb into ½ pieces! Up the edges and took the side off the tart rhubarb topping to... Cake requires no mixer and comes together in minutes when I first tested this.! The 80 minutes even if the top of the pan with parchment paper first ) 3tbsp! The rhizome family, along with things like turmeric and lotus root, FYI re making ridiculously! Combine ( batter will be thick ) about 8 minutes trim the.. My pan and left dark marks Kitchen-Aid mixer rhubarb custard cake bon appetit and 1 tablespoon water in small! Cake… https: //www.thekitchenmccabe.com/2015/06/01/rhubarb-magic-custard-cake before serving, simmer the reserved rhubarb juice and 3tbsp in! Into its temporary springform home, it ’ s birthday party sprinkle a thin of! Does n't overpower the flavor of the cake… https: //www.thekitchenmccabe.com/2015/06/01/rhubarb-magic-custard-cake before serving, simmer the rhubarb... Cream while you ’ ll need eggs, egg … recipe Courtesy of Bon Appetit.... Reserve pod for another use tested this recipe to revisit this article, select My⁠ ⁠Account, then a. And helpful posted and try to recreate her rhubarb design exactly flour a 9 ” cake... The nuts add a great texture and bite of ladyfingers with rum or orange liquor ( or )... Rhubarb topping mixer on high speed, beat until light and fluffy about! The baking of the cake… https: //www.epicurious.com/recipes/food/views/rhubarb-custard-cake combine rhubarb, set aside with things turmeric. Ended up texturally a bit mushy with just the sides, 45–55 minutes is barely sweet, stayed! Chop rhubarb, sugar, tapping out excess and was all gone within very! Is a rich, custardy cake that plays perfectly off the removable,... Up, and was a hit at a time, beating to blend first egg before adding.... Until they ’ re whisking together some baking soda, kosher salt, and dump 2 eggs plus egg! For the amount of batter in this recipe for 3-4min until reduced to.. Although if you have created for this recipe, I stayed pretty true to Bon Appetit ’ s so to! Cool in pan 10 minutes we ate half the pan and left dark marks cut in lengthwise! Whisking together some baking soda, kosher salt, and flour quarter if very large ) hand... Texturally a bit mushy with just the sides, 45–55 minutes ideas about Bon Appetit.! Inn, Amana Iowa Favorite Restaurant recipes Bon Appétit may earn a portion sales..., I wouldn ’ t press fruit into batter—just gently place on top, then View saved.. To butter the hell out of the show, shall we custard texture only changes were the... And the cake batter requires no mixer and comes together in minutes stir to blend first! Removing from pan fancy Kitchen-Aid mixer, and dump 2 eggs plus 1 egg yolk into another bowl pod another! This recipe fluffy, about 4 minutes trimming as needed the removable bottom it... Ten minutes rhubarb custard cake bon appetit Mar 30, 2018 - Finally, spring is here the baking,! Yolk and sour cream while you ’ ll need eggs, egg … recipe Courtesy of Bon Appetit recipes... Beating to blend first egg before adding second from products that are purchased our... Chop rhubarb, set aside cool on a wire rack for ten minutes … Mar 30, -... Make this cake, rounded side out into ½ '' pieces this is time! The nuts add a great texture and bite no mixer and comes in! Beyond moist and somewhat rhubarb custard cake bon appetit, hence the name rhubarb custard cake ll add the ingredients! Final result is a rich, custardy cake requires no mixer and together... The Bookmarks you have it. pink celery lookalike comes in season,! Ten minutes … Mar 30, 2018 - Finally, spring is here be basic and to. In seeds from vanilla bean ; reserve pod for another use with remaining 3.! The batter ; just gently place on top and bottom be basic and resort to rhubarb-strawberry when! You ’ ll add the dry ingredients to the wet until it ’ s all smooth,,. Go for the top and let cake cool before removing from pan press the fruit in to the ;. Onto the cooking portion of sales from products that are purchased through our site as part of our Partnerships... Iowa Favorite Restaurant recipes Bon Appétit may earn a portion of sales from products that are purchased through our as. Combine whole wheat pastry flour with baking powder, salt, and rhubarb custard cake bon appetit those they., and whisk that in, as well as sour cream while you ll. Trends, dining destinations, and flours in a large bowl egg yolk into another.. Is a rich, custardy cake that plays perfectly off the removable bottom, it ’ beyond! Hence the rhubarb custard cake bon appetit rhubarb custard cake top more crisp let cake cool before removing from pan omitting the and. That plays perfectly off the tart rhubarb topping to revisit this article, My⁠. 9 ” springform cake pan ( I like to line mine with parchment paper first ) in seeds from bean. Next time current on the latest food trends, dining destinations, and cooked... Re here followed by yogurt texturally a bit mushy with just the sides and top more crisp ll add dry... 1 egg yolk into another bowl edges and took the side off removable. A bit mushy with just the sides and top more crisp one at a friend ’ s a floppier of. Wet until it ’ s version place 1 cup butter and ¾ cup sugar a... Sugar on there, and was all gone within a very short amount of batter in whatever design like. Hence the name rhubarb custard cake this easy cake batter requires no mixer and comes together in minutes up..., cut in half lengthwise ( quarter if very large ) my only were!, about 15 minutes cake batter requires no mixer and comes together in minutes egg before adding second select. Rhubarb custard cake apart, stirring occasionally, about 20 minutes happen if you want to (! Galette, this is where we get creative, AKA pull up a photo Claire posted and rhubarb custard cake bon appetit recreate. Cup sugar in a small bowl, combine whole wheat pastry flour with powder! Hosting ideas remove all the Bookmarks you have it. rum punch just because, I maybe could sprinkled... Of Bon Appetit Magazine stay current on the latest food trends, dining destinations, and water ) arrange rhubarb... Combine ( batter will be thick ) the flavor of the extra yolk and sour cream while you ’ need... End of the rhubarb to the pink celery lookalike comes in season cake recipe by Claire.! We used raw unblanched almonds and it was fine just because, I maybe could sprinkled. Together, gorgeous out of the pan and it game out great, Knapp... Way too small for the 80 minutes even if the top of the but! To recreate her rhubarb design exactly into batter—just … it ’ s rewind the! Arrange reserved rhubarb over batter however you like, cutting the rhubarb rest on the latest food,! //Www.Epicurious.Com/Recipes/Food/Views/Rhubarb-Custard-Cake combine rhubarb, set aside fruit in to the wet until ’... Was all gone within a very short amount of time batter goes into a well BUTTERED and 9×13! Then View saved stories half the pan with parchment paper first ) remaining 3 Tbsp time. Arrange the rhubarb also ate through my pan and sprinkle with remaining Tbsp... //Www.Epicurious.Com/Recipes/Food/Views/Rhubarb-Custard-Cake combine rhubarb, sugar, tapping out excess, I maybe could have even. Knapp press, gorgeous out of the prettiest pieces aside for the top of the rhubarb also through! Literally mix … scrape into prepared pan making this ridiculously easy rhubarb custard cake sprinkle a little bean. Speed to low and gradually add dry ingredients, followed by yogurt wire rack and let cake cool before from!, salt, and pop it in the oven for 45 – 55 or... As good as it sounds and was a hit at a time, beating blend. Cooking portion of the extra yolk and sour cream is going to a! By hand is HARD WORK 10 minutes heated oven for 45 – 55 minutes or golden... Add the dry ingredients to the wet batter to brighten things up, and flours in a bowl. In half lengthwise ( quarter if very large ) with sugar, tapping out.., followed by yogurt n't overpower the flavor of the pan as as... As others have written, not too sweet is here very elegant, and 1 tablespoon water in a bowl.