I've made this recipe once before and it turned out really well. I'd like to make it ahead of time for an event that I'm going to but I'm really not sure how it should be stored overnight.
The top of this dessert ends up with about an inch and a half of cake with a golden-brown crust. Beneath that it forms a custard-like rhubarb sauce that is fairly "liquidy" when it comes out of the oven but firms up as it cools.
I'll make it in the evening and will serve it early the next day. Should it be left on the counter or refrigerated? Covered or uncovered? Or, given the proximity of cake and custard to one another, is this a dish best left to serving immediately? Thank you!