Berry-Rhubarb Custard Cake

This incredible Berry Rhubarb Custard Cake is mouthwateringly delicious. This incredible skillet cake comes with a layer of tangy-sweet berries and rhubarb, topped with a creamy, lemon custard cake, baked until golden and sweetened with honey. The perfect cake for Spring.

Yield 6 servings
Prep Time 20 minutes
Total Time 1 hour

  • 3 large eggs, separated
  • 1 1/4 cup Nature Nate’s Raw & Unfiltered Honey
  • 1/3 cup all-purpose flour
  • 4 tablespoons butter, melted
  • 1 cup buttermilk (or 3/4 cup milk with 1/4 cup lemon juice stirred in)
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1 cup rhubarb, diced
  • 1 cup strawberries and/or raspberries
  • 3 Tbsp sliced almonds
  • 2 Tbsp powdered sugar
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Heat oven to 350ºF.

Place egg whites in a stand mixer fitted with a whisk attachment. Beat until stiff peaks form.

In a large bowl, stir together 3/4 cup honey, flour, 2 Tbsp butter, buttermilk, lemon zest, almond extract and salt. Fold in egg whites, set aside.

In a 9-11” cast-iron skillet, melt 2 Tbsp butter over high heat. Toss in rhubarb and 1/4 cup honey, cooking just until tender. Turn off heat, fold in berries. Pour custard batter over the berries. Top with sliced almonds and a drizzle of honey.

Bake for 32-37 minutes, or just until the cake is golden and the center has set. Remove and cool slightly before dusting with powdered sugar.

Serve with a dollop of whipping cream or ice cream. Enjoy!

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