My craving for rhubarb was soon to be well and truly satisfied…
Through my Saturday ritual of wandering around Broadway Market, I came across some beautiful rhubarb sold at the Chegworth Valley stall. After debating on whether to make rhubarb crumble or rhubarb cake – I settled on rhubarb & custard cake. This is a buttery, moist cake and not to mention, a stunning decoration on your table.
My inspiration for the recipe came from Jane Hornby’s and Afternoon Tease take on rhubarb & custard cake which were both quite similar, and both sounded delicious. However I used less sugar and more custard. Due to the size of my cake tin I also used less rhubarb, but if I were to make this again, I’d definitely add more rhubarb in the middle of the cake.
If purchased fresh and in season rhubarb can be gorgeous and full of mouth warming flavours, so don’t be afraid to cook with it. As stated above I purchased my rhubarb from Chegworth Valley market stall as I knew I could trust the taste quality here. For this recipe I haven’t used my own custard, instead I used Ambrosia’s ready made custard, for no other reason other than sheer laziness. However, please feel free to use your own custard in this recipe if you’d prefer!
This cake will not disappoint you, I promise… Bake it!
50g caster sugar
80g golden caster sugar (+2 tablespoons for sprinkling)
200g self raising flour
1 tsp baking powder
1 tblsp vanilla extract
2 tsp milk
300g Ambrosia custard (+2 tablespoons for the batter)
1. Pre-heat the oven to 160C/325F/Gas 3. Grease a 20cm/8 inch diameter cake tin. Chop half of the rhubarb into small chunks, and the other half into small slices. Put them into a tray and sprinkle the 2 tablespoons of sugar over them. You only want to roast the rhubarb for about 8 minutes, so that it has slightly softened. Once this is done, take it out and leave to one side.
2. Whisk the butter and sugars together till light and fluffy. Then add 1 egg at a time, so that it does not curdle. Once all the eggs are whisked in, add a tablespoon of the flour and whisk again. Now add all of the flour and baking powder together. Once it is well mixed add the vanilla extract and 2 tablespoons of the custard.
3. Now transfer half of the cake mixture in to your cake tin, then layer the custard on top leaving a little space around the edge of the cake tin so that the custard does not spill too much. Add the chunks of rhubarb on top of the custard, then dollop the rest of the cake mixture on top.
I suggest you dollop small spoonfuls as it makes it easier to spread, making sure all of the chunks of rhubarb are covered. I’ve added a picture below to show you, please excuse my messy baking!
Lastly, add the slices of rhubarb on top to decorate however you wish.
4. Bake for about 3o minutes. This cake can be hard to tell when it’s fully cooked due to the custard in the middle that stays soft. Once baked, take out and transfer to a wired rack leaving it to cool. Finito & enjoy!
© Amelia Hallsworth – Photography, Coffee, Food & Recipes 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amelia Hallsworth – Photography, Coffee, Food & Recipes with appropriate and specific direction to the original content.