Irresistibly Simple Rhubarb and Ginger Custard Dump Cake
This Rhubarb and Ginger Custard Dump Cake combines tangy rhubarb with warm ginger in a simple dessert that's perfect for spring gatherings.
Equipment
- 9-inch square baking dish
- Mixing Bowls
- Whisk
Ingredients
For the Cake
- 4 cups Rhubarb Fresh, chopped
- 1 cup Granulated Sugar Adjust for sweetness
- 2 cups All-purpose Flour Accurate measuring is key
- 1/2 cup Unsalted Butter Softened at room temperature
- 3 large Eggs Large for richer texture
- 1 cup Milk Whole milk preferred
- 1 tbsp Baking Powder Must be fresh
- 1 tbsp Ginger Fresh grated for elevation
- 1/2 tsp Salt Balances sweetness
For Serving
- 1 quart Vanilla Ice Cream For serving
- 1 cup Whipped Cream For serving
Instructions
How to Make Rhubarb and Ginger Custard Dump Cake
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish.
- Chop rhubarb into bite-sized pieces, add granulated sugar, and stir to coat.
- In a bowl, whisk together flour, baking powder, salt, and grated ginger.
- Cream softened butter with sugar until fluffy, then add eggs one at a time.
- Gradually mix in the flour mixture and milk into the butter mixture.
- Spread half the batter in the dish, layer with rhubarb mixture, then dollop remaining batter on top.
- Bake for 40-45 minutes until golden and a toothpick comes out clean.
- Cool for a few minutes before serving with vanilla ice cream or whipped cream.
Notes
Serve warm for a comforting experience. Drizzle with ginger syrup for extra flavor.