Rhubarb mania part 3: rhubarb and custard cake

Rhubarb and custard cakeIt is called rhubarb “mania”, you didn’t think I was going to stop at just 2 recipes did you? So here is number 3 and in the mean time I already make it more than once, it is totally delicious (as I’m sure all my colleagues will agree). As usual, my grandmother could only find one flaw in it: it was eaten way too quickly… (she is at an age where eating three pieces in one go is no longer frowned upon, she also uses her age excuse to “forget” about delicious desserts lingering in her fridge when people come to visit, just so she can have more to herself). This GoodFood recipe takes a bit more time, but it’s totally worth it. Here’s how to make it:

First, roast the rhubarb: heat the oven to 180 C. Rinse 400 g rhubarb and shake off excess water. Trim the ends, then cut into little-finger-size pieces. Put in a shallow dish or a baking tray, tip over 50 g sugar, toss together, then shuffle rhubarb so it’s in a single layer. Cover with foil, then roast for 15 min. Remove the foil, give everything a little shake, roast for 5 min more or until tender and the juices are syrupy. Carefully drain off the juices and let the rhubarb cool.

Butter and line a 23cm loose-bottomed or springform cake tin. Heat the oven to 160 C. Put all but 3 tbsp of 150 ml ready-made custard (if you are not in a custard country, you can use 50 ml vanilla pudding diluted with 100 ml milk) in a bowl. Beat it together with 250 g softened butter, 250 g self-raising flour, 1/2 tsp baking powder, 4 eggs, 1 tsp vanilla extract and 250 g golden caster sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can. Top with some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over.

Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It’s ready when a skewer inserted into the middle comes out clean. Cool in the tin. Enjoy!

Use up any leftover rhubarb in rhubarb crumble muffins or rhubarb and vodka jellies.


2 thoughts on “Rhubarb mania part 3: rhubarb and custard cake

  1. Pingback: Rhubarb mania part 5: rhubarb and custard pie with butter crumble | Deliciously Sarah

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