Irresistibly Easy Rhubarb and Ginger Custard Dump Cake Delight
Experience the delightful flavors of Rhubarb and Ginger Custard Dump Cake in an easy-to-make dessert perfect for gatherings.
Equipment
- Oven
- Mixing bowl
- Whisk
- 9x13-inch baking dish
Ingredients
For the Cake Base
- 4 cups chopped rhubarb Fresh, vibrant stalks
- 1 cup granulated sugar Adjust according to tartness
- 2 cups all-purpose flour Measure accurately
- 1/2 cup unsalted butter Softened for easy mixing
- 2 large eggs For binding
- 1 cup whole milk Can substitute with almond or oat milk
For the Custard Filling
- 1 tablespoon ground ginger Or use fresh ginger for an extra kick
- 1 tablespoon baking powder Ensure freshness
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt Just a pinch
Instructions
Directions
- Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking dish by greasing it lightly.
- Combine the dry ingredients by whisking together all-purpose flour, granulated sugar, baking powder, and salt in a large mixing bowl.
- Mix in the wet components: add softened unsalted butter and large eggs, then pour in whole milk. Stir until just combined.
- Fold in the chopped rhubarb and ground ginger.
- Pour the batter evenly into the greased baking dish.
- Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool slightly before serving, but it’s delightful warm or at room temperature.
Notes
Optional: Dust with powdered sugar for a lovely presentation. For warmth, serve with vanilla ice cream or whipped cream.
Nutrition
Serving: 1sliceCalories: 260kcalCarbohydrates: 38gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 5mgCalcium: 80mgIron: 1mg
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