Rhubarb & Custard Cake
This is lovely on it’s own or slightly warmed with vanilla ice cream. You could also substitute strawberries.
Rhubarb getting ready to be Roasted
I do this one at the beginning of the Rhubarb season. Rhubarb and Custard is a really British combination. I like to keep a little of my heritage in my baking, as a result, I still bake in grams for butter and so on.
Note the grams conversions on the butter, flour and sugar:
250g butter OR 2 sticks
250g Self Raising Flour OR 2 cups (Or add a heaped tsp baking powder to all-purpose flour.)
250g sugar plus 50g sugar OR 1 1/4 cup plus 1/4 cup
Extra yummy with the rhubarb compote!
Rhubarb & Custard Cake
Serves
10 - 12
Prep Time
10 minutes
Cook Time
1 hour 30 minutes
Type
1 hour 30 minutes
Dessert
Ingredients
- 1lb (450g) of Rhubarb - pinker rhubarb looks more attractive but green tastes the same!
- 250g butter OR 2 sticks
- 250g Self Raising Flour OR 2 cups (Or add a heaped tsp baking powder to all-purpose flour.)
- 1/2 tsp baking powder
- 4 large eggs
- 1 tsp vanilla extract
- 250g sugar plus 50g sugar OR 1 1/4 cup plus 1/4 cup
- 400g tin of Devon custard
Instructions
- Roast the Rhubarb first. This is a great way to transform rhubarb into an ingredient that works really well in cakes. Just using it raw can be problematic because of its high water content. Trim the rhubarb and cut it into finger sized pieces. Toss in the 50g sugar then place on a baking sheet or dish in a single layer. Cover with foil and roast at 200C/400F for 15 minutes. Remove foil and roast for 5 more minutes until the juices are syrupy. Take out of the oven and drain any excess juice off. Leave to cool.
- Remove half the custard from the tin and put it aside, pour the rest into a large mixing bowl with the butter (at room temperature softness) Flour, Baking powder, eggs, vanilla and 250g sugar. Beat them all together with an electric whisk or stand mixer until creamy and smooth.
- Line your loaf pan with parchment paper and begin to layer the cake, spoon a third of the cake mix into the tin first, then a layer of rhubarb, another layer of cake, another layer of rhubarb. For the final layer just put blobs of the reserved custard, roasted rhubarb and cake mix haphazardly in a layer.
- Bake for 45 minutes at 180C/350F. If the top browns too much, cover with foil at this point and give a further 15-20 minutes more. At least an hour. I have found that cooking times vary widely so you can test for readiness by inserting a skewer into the centre of the cake. It should come out clean.
Notes
This is lovely on it's own or slightly warmed with vanilla ice cream. You could also substitute strawberries for rhubarb in the summer, roasting them too before use. I hope that makes sense, post any questions and happy baking! Thanks, Sarah
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