Indulge in the delightful combination of tangy rhubarb and creamy custard with Mom's Rhubarb Custard Torte. This classic American dessert is a perfect balance of sweet and tart flavors that will leave you craving for more. The tender cake base, luscious custard filling, and vibrant rhubarb topping make this torte a showstopper at any occasion. Plus, it's incredibly easy to make, so you can enjoy this mouthwatering treat in no time. Get ready to impress your family and friends with this timeless recipe!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 2 cups rhubarb, chopped
- 1 cup heavy cream
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs.
- In a small bowl, beat the eggs and milk together. Add the egg mixture to the dry ingredients and mix until just combined.
- Spread the batter evenly into the greased cake pan. Top with chopped rhubarb.
- In a separate bowl, whip the heavy cream, sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream mixture over the rhubarb layer.
- Bake in the preheated oven for 40-45 minutes, or until the custard is set and the top is golden brown.
- Remove from the oven and let it cool completely before serving. Serve chilled or at room temperature.
