Description
A delightful blend of sweet and tangy flavors, this Italian-American dessert brings warmth and joy to any gathering with its creamy custard and tart rhubarb.
Ingredients
Scale
- 1 1/4 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 4 tbsp butter
- 2 eggs
- 1 egg yolk
- 1 3/4 cups sugar
- 1/4 cup sour cream
- 2 tbsp rum
- Zest of 1 lemon
- 1/2 tsp vanilla extract
- 14 oz rhubarb (trimmed and cut into 1-inch pieces)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by buttering and dusting with flour.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large mixing bowl, beat softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, then the egg yolk, sour cream, rum, lemon zest, and vanilla extract, beating until smooth.
- Gradually mix in the dry ingredients until just combined.
- Fold in the rhubarb pieces gently, making sure not to break them.
- Pour the batter into the prepared pan and smooth the top evenly.
- Bake for 45-50 minutes, or until golden and a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy slices at room temperature, optionally topped with powdered sugar or a dollop of whipped cream.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or freeze wrapped for up to three months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg