The moist crumb and custard-like center of this lovely fruit-topped cake comes from the addition of melted butter, sour cream and an extra egg yolk —all of which add richness and flavor to the butter-yellow cake.  The cake base has both lemon zest for a fresh zip of flavor and a bit of dark rum for an extra special kick, all of which pair wonderfully with fresh rhubarb.  In fact, I would be tempted to say that any summertime fruit could stand up to this wonderful custard-like cake base. Pass the cake knife, please!

(To view this recipe, click on the following link: https://www.bonappetit.com/recipe/rhubarb-custard-cake)

Tagged: Bon Appetit, Bon Appetit magazine, butter, cake, custard cake, dark rum, fresh rhubarb, lemon zest, rhubarb, rhubarb cake, rhubarb custard cake, rum, sour cream