Rhubarb and custard cake…

Rhubarb season has been very fruitful for me this year (apologies for such early pun usage). I’m lucky enough to know a lot of people who have been growing their own and I even discovered a little crop of my very own in the garden! I often make a delicious sticky rhubarb and ginger cake, which is a complete winner but I stumbled across this recipe on the BBC Good Food website for a rhubarb and custard cake and couldn’t resist having a go, with a couple of Afternoon Tease twists. Now is no time for modesty, I am happy to report that it turned out to be the most delicious cake, and fickle as I am, has overtaken all others as my current favourite! Behold my rhubarb and custard cake made with locally grown rhubarb and homemade custard…

Rhubarb and custard cake

Now, I can tell, you’re going to scroll down, see the length of the recipe and decide it’s far too much hard work, panic not! There are basically 3 main sections to prepare…rhubarb, custard and cake but they are all pretty simple and I guarantee you, it’s totally worth it. Although this may not be the quickest bake, it’s a great cake for a lazy afternoon’s baking! So without further ado…

For the rhubarb you need…

400g rhubarb

50g caster sugar

For the custard you need…

1 vanilla pod or 1 tsp vanilla extract

275ml double cream

3 egg yolks

1 tsp cornflour

25g caster sugar

For the cake you need…

250g butter, softened,

150g custard (either use my recipe for homemade custard or if you’d rather, you can use a shop bought variety such as Ambrosia)

250g self-raising flour

1/2 tsp baking powder

4 eggs

1 tsp vanilla extract

250g caster sugar

icing sugar , for dusting

So, to start, you need to prepare the rhubarb element of the cake by heating the oven to 180 degrees (fan). Rinse the rhubarb and cut it into finger sized pieces. Lay them in a shallow oven proof dish. It needs to be big enough for the rhubarb to lie out in one single layer or you will have an issue with some pieces cooking faster than others (mine was a little small in hindsight, I learnt the hard way). Sprinkle over the 50g caster sugar and shake the dish until all of the rhubarb is coated…

Rhubarb ready for roasting

Cover with foil and pop in the oven to roast. After 15 minutes remove the dish from the oven, have a peek and a little shake and pop it back in for another 5 minutes. You’re aiming for the rhubarb to be tender (but not a mushy pulp) and the juices to be syrupy. If it’s not quite there yet, just put it back in the oven and check every 5 minutes until you’re happy that the rhubarb is cooked. Then set it aside to cool.

For the custard…

You can use shop bought custard (Ambrosia for example) but I swear by Delia’s custard, which Miss Igs and I christened ‘crack custard’ due to its addictive qualities, after making it for one of our Plate Lickers Supper Clubs 🙂

Photograph by @photolotte for Cambridge Edition

Photograph by @photolotte for Cambridge Edition

If you are splashing out and using a vanilla pod, start by splitting it lengthways down the middle and scraping out the seeds. Then place the pod and the seeds (or vanilla extract) in a small saucepan, with the cream. Heat gently until it’s just below simmering point.

Whilst the cream is heating, you can whisk the egg yolks, cornflour and sugar together in a bowl.

Once your cream is ready, remove the vanilla pod (if using) and gradually add the cream to your egg yolk mixture in a steady stream, whisking constantly. When all of the cream has been added and it’s well mixed, pour the whole lot back into the saucepan and return to the hob over a gentle heat. You need to stir it constantly to make sure none of it gets stuck to the bottom of the pan. You can use a rubber spatula or a whisk at this stage. It will start to thicken gradually, if it begins to look a little lumpy, don’t panic! just get whisking and it will soon become thick and smooth. Delia also advises…

‘If you do overheat it and it looks grainy, don’t worry, just transfer it to a jug or bowl and continue to whisk until it becomes smooth again.’

When you’re happy with the consistency of your custard (it should be thick enough to coat the back of a spoon without running straight off), pour it into a bowl and cover the surface with clingfilm so that it doesn’t form a skin. Now try not to eat too much of it before leaving it to cool for later!

The good news is that this recipes makes nearly double the quantity of custard you need for the cake! So once you’ve measured out 150g of your custard…you can do whatever you wish with the leftovers! I recommend grabbing a spoon and eating it straight from the bowl 🙂

Once the rhubarb and custard have cooled, you are ready for the cake making. This may all feel a bit long winded but bear with it…I promise that it’s worth every single second of prep!

So, for the cake…

Grease and line a 20cm (or 23cm) loose-bottomed or springform cake tin and heat the oven to 160 degrees (fan).

Save 3 tbsp of the 150g custard in a separate bowl for later. Put the rest of the custard in a large bowl with the butter, flour, baking powder, eggs, vanilla and sugar and beat until creamy and smooth.

Now for the assembly. Spoon 1/3 of the cake mix into the tin, add 1/3 of the rhubarb, then dot with another 1/3 of the cake mix and spread it out as well as you can. Top with another 1/3 of the rhubarb, then spoon over the remaining cake mix, don’t worry about being too neat about it. Scatter the rest of the rhubarb over the batter, then drip the reserved custard on top…

Rhubarb and custard cake ready for the oven

The original recipe said to bake it for 40 mins until risen and golden, then to cover the tin with foil and bake it for 15-20 mins more. Mine took quite a bit longer than this and after testing it by inserting a skewer into the middle (when it’s ready the skewer will come out clean) I actually cooked it for a further 30 minutes (so 1hour 30mins in total). After the intial hour of cooking, you need to use your judgement…just remember, if the skewer doesn’t come out clean, it isn’t ready, so just pop it back in for  5 minutes or so at a time and then check again. Bear in mind that the cooking time also varies depending on the size of the tin you use…a 20cm tin will need slightly longer than a 23cm tin. However, you can be safe in the knowledge that when it is ready it’s going to look and smell fantastic…

IMG_5681

Leave the cake to cool in the tin and when completely cool, sprinkle liberally with icing sugar and serve…

Rhubarb and custard cake

 

If you can resist polishing it off straight away, this cake keeps well for a couple of days and would be delicious served with leftover custard (if you have any).

Rhubarb and custard cake

A slice of rhubarb and custard cake

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6 Comments

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6 responses to “Rhubarb and custard cake…

  1. This looks really beautiful 🙂 So soft and yummy!

    Xx

    http://ellie-bee-baking.com/

  2. Pingback: Rhubarb & Custard Cake | Amelia Hallsworth

  3. Charlie

    Mines just cooking now! I’ve done muffins too, same principle! Can’t wait to try the cake and my boys can’t wait for the muffins. Yum yum

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