Rhubarb Magic Cake

One Batter, seperating into three layers: soft, melt-in-your-mouth cake on top, a thick custard in the middle and a thin cake layer on the bottom - this is what makes up the magic custard cake/pie.

Now it's already fabulous on it's own already but imagine pairing it up with some speckles of fresh rhubarb, cooked with a little brown sugar and cinnamon: magic cake perfection!



I've had my veeeery last day of school yesterday, eight years of grammar/high school have passed really fast and the past months have been an emotional roller-coaster between total euphoria and depressional moments - happiness about starting into a self-determined post-school life while yet leaving the structure that was well known for years. But hey, that's life and I'm all in for the great moments that are ahead once the missing exams and viva voce are done and once I (hopefully and finally) hold my leaving certificate in my hands.



But back to the cake, before I am boring you with my inner mindset about studying all the stuff of the past two years...
Magic days call for magic cakes and thus this one was created, based on the awesome version from the White on Rice Couple which can be found here.
I've used a little less sugar and obviously added in the rhubarb which gives the cake a nice fruit-y and spring-y accent. The thick custard layer is incredibely light which makes this recipe perfect for the warm days - bake it a day before serving, leave it in the fridge over night and you're ready to go the next morning/day (And btw will be the hit of the party when you tell them that this cake is made out of just one batter!)! No rhubarb? No problem, just switch it up with some berries, apples or pears according to your liking. I've also seen chocolate chips being added in in some places ;-). Now try it out on your own and be surprised by the magic that can happen in your own oven! Hope you all are having a nice start into the spring break/easter holidays - take it slow (bake some cake ;-)) and enjoy the days off with family and friends!

Rhubarb Magic Cake
adapted from this recipe by White on Rice Couple, yields one 8x8 inch cake
- ~400g Rhubarb
- 1 Tbsp Brown Sugar
- 1/2 tsp Cinnamon
- 115g/ 1/2 cup Butter
- 480ml/ 2 cups Milk
- 4 Eggs
- 1/2 tsp Vinegar
- 100g/ 1/2 cup minus 1 Tbsp Sugar
- 1 Tbsp Water
- 120g/1 cup All-purpose Flour

1. Wash, peel and cut the rhubarb into cubes. Mix it with the Brown Sugar and Cinnamon. Then either heat it in the microwave on high for 2 minutes or in a small saucepan on medium high heat for 5 minutes until soft yet not falling apart completely. Set in a fine sieve to drain off most of the liquid and set aside to cool down.
2. Preheat your oven to 325 °F/ 160°C. Grease or line an 8x8 inch pan with parchment paper. Melt the butter and set aside to cool.
3. Warm up the milk until warm to the touch.
4. Seperate your eggs and whip up the egg whites with the vinegar until stiff peaks form.
5. Beat together the sugar and egg yolks, then add in the butter and water and continue beating until well mixed for 1-2 minutes.
6. Quickly add in the flour and then carefully beat in the milk until well incorporated.
7. Carefully fold in the egg whites (I've done this in two batches, the original recipes calls for adding it in 1/3 at a time).
8. Slowly pour the batter into the prepared pan, then sprinkle the rhubarb on top and bake it for 50-60 minutes until the top is golden brown and a skewer inserted comes out with just some custard attached. Take it out and leave it to cool in the pan for 30 minutes, then put it in the refrigerator for at least 1 hour to overnight. Enjoy!