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 dessert for spring.
Yield 6 Servings
Prep Time 20 Minutes
Total Time 1 Hour
Directions
Yield 6 Servings
Prep Time 20 Minutes
Total Time 1 Hour
Ingredients
- 3 large eggs, separated
- 1¼ cups Nate’s 100% Pure Honey, divided
- ⅓ cup all-purpose flour
- 4 Tbsp butter, melted, divided
- 1 cup buttermilk (or ¾ cup milk with ¼ cup lemon juice stirred in)
- 1 tsp finely grated lemon zest
- ½ tsp almond extract
- ¼ tsp salt
- 1 cup rhubarb, diced
- 1 cup strawberries, sliced and/or raspberries
- 3 Tbsp sliced almonds
- 2 Tbsp powdered sugar
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Directions
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 ¾ cup honey, flour, 2 tablespoons butter, buttermilk, lemon zest, almond extract and salt. Fold in egg whites, set aside.
In a 9 x 11-inch cast-iron skillet, melt 2 tablespoons butter over high heat. Toss in rhubarb and ¼ 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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