Description
A delightful dessert featuring a creamy custard base and tart rhubarb, perfect for any occasion.
Ingredients
- 2 cups rhubarb, chopped
- 1 cup granulated sugar, divided
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F. Grease a 9-inch pie dish or a round cake pan.
- In a mixing bowl, combine the chopped rhubarb with 1/2 cup of the granulated sugar. Set aside to let it macerate for about 10 minutes.
- In another bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream the softened butter with the remaining 1/2 cup of sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix until just combined. The batter will be somewhat thick.
- Pour the batter into the prepared pie dish or cake pan. Evenly distribute the macerated rhubarb over the top of the batter. Sprinkle ground nutmeg over the rhubarb.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let cool for at least 15 minutes before serving.
Notes
- For a sweeter version, increase the sugar to 1 1/4 cups.
- You can substitute the rhubarb with fresh strawberries or blueberries for a different flavor.
- For a richer taste, add a teaspoon of almond extract in place of vanilla.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg