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Rhubarb Custard Cake

I took this recipe directly from bon appétit, and I am so glad I stuck to it. It's citrus-y and bright, and also decadent and creamy. The tart rhubarb is a perfect compliment to the sweet custard, and the crust of the cake has a wonderful chew. My friend constructed the chevron patterned rhubarb top, but feel free to just scatter pieces of rhubarb in a wild disarray, or in another planned pattern. No matter what, it's gonna be delicious.

Ingredients

  • 4 Tbsp. melted unsalted butter cooled, plus more room-temperature for pan
  • 1 cup all-purpose flour plus more for pan
  • ¾ tsp. baking powder
  • ½ tsp. kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • 1½ cups sugar plus more for sprinkling
  • ¼ cup sour cream
  • 2 Tbsp. dark rum
  • 2 tsp. finely grated lemon zest
  • several rhubarb stalks halved lengthwise if thick

Instructions

  1. Preheat oven to 350°. Butter and flour pan.

  2. Whisk eggs, egg yolk, and 1½ cups sugar in a large bowl until very pale and thick, about 1 minute.

  3. Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl.

  4. Whisk melted butter, sour cream, rum, and lemon zest in a small bowl.

  5. Whisk butter mixture into egg mixture just to combine. Add dry ingredients and fold in until batter is smooth; scrape into prepared pan. Chill 10 minutes to let batter set.

  6. Arrange rhubarb over batter without pressing it in. 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). Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely.