13 July 2010

Rhubarb & Custard Cake
















It's rhubarb season and I just love the stuff, so I was very excited when I saw this cake which was dreamed up by The Caked Crusader. It is just glorious. Light and fluffy, but with a creamy richness courtesy of the custard and then sweet, but ever so slightly tart chunks of rhubarb. It is like the best of puddings made into a cake.

If you pop over to The Caked Crusader to view the original recipe in metric, you will be sure to notice the lovely pink streaks of rhubarb in her cake. My cake is distinctly lacking in this splash of colour because I used some rhubarb whipped from the garden. It was thicker and greener, but it still tasted glorious.









































Rhubarb & Custard Cake

Ingredients

For the rhubarb:
400g rhubarb, washed and cut into chunks
2 tbsp orange juice
¼ cup caster sugar



For the cake:
250g/2¼ sticks unsalted butter, at room temperature
½ cup ready made custard
2 cups self raising flour
½ teaspoon baking powder
2 tsp ground ginger (this was my addition)
4 eggs
1 teaspoon vanilla extract
1½ cups golden caster sugar



Preheat the oven to 180˚c/fan oven 160˚c/350˚F / gas mark 4.

Wash and trim and dry the rhubarb. Cut into 2-3cm long pieces. Place in a small pan with the sugar and orange juice and cook on a high heat for about 5 mins (this will hold the colour. Drain off the juice and set the rhubarb aside to cool. (The Caked Crusader, bakes her rhubarb in the oven, if you prefer that method.)

Line a 2ocm round springform cake tin with baking paper or cake liner.

Set aside 3 tablespoons of custard for later.

Beat the butter, remaining custard, flour, baking powder,ginger, eggs, vanilla and golden caster sugar in a large bowl until smooth and creamy.

Spoon a third of the batter into the prepared tin and level.

Spoon a third of the rhubarb onto the batter and ensure it is evenly distributed.

Spoon a further third of the batter onto the rhubarb and spread out as best you can. Be gentle and it will be ok.

Spoon a further third of rhubarb and top with the remaining cake batter.

Scatter the remaining rhubarb on top and then dot the 3 tablespoons of reserved custard on top as well.
-
Bake for approximately 40 minutes or until risen and golden, then cover with foil and bake for a further 15-20 minutes or until a skewer inserted into the cake comes out clean.

Cool in the tin on a wire rack.

If you wish you can sieve some icing sugar over the top before serving.

Enjoy

Thanks to The Caked Crusader for allowing me to publish the recipe in cup measures.

33 comments:

  1. Looks like you made a fab job of it - I could just fancy a big slice right now!

    ReplyDelete
  2. Me too CC, I must make another one :)

    ReplyDelete
  3. I'm not crazy about rhubarb but this cake with the custard combo sounds gorgeous!

    Maria
    x

    ReplyDelete
  4. looks delicious and i love the incorporation of custard. even more special as you the rhubarb from the garden!


    p.s pretty pictures

    ReplyDelete
  5. looks gorgeous - rhubarb and custard is a favourite combination in our house so would love to try this - though wonder if I could make custard from custard powder and use this - which is my usual form of custard

    ReplyDelete
  6. This looks really yummy! I haven't ever cooked/baked with rhubarb, but I love anything with custard!

    ReplyDelete
  7. It is lovely Maria, even my hubby who claims not to like rhubarb (I am working on him) enjoyed this cake. You could try it with apple and custard.

    Thanks Brittany, I am lucky enough to have a neihbour with rhubarb in his garden and he doesn't like it.

    Any old style of custard would do Johanna. I loved the blobs of custard on top of the cake. It was yum!

    ReplyDelete
  8. I am always looking for ways to use that rhubarb Jac:D

    ReplyDelete
  9. I don't like rhubarb but if I had a slice of this in front of me I would definitely have to dig in!

    ReplyDelete
  10. This must be a die for cake with such great flavors and garden fresh rhubarb...

    ReplyDelete
  11. It is such a tasty cake Jenn, you should try it :)

    Me too Val, I love the stuff :)

    That's a shame Ashley, maybe this cake would turn you into a rhubarb lover :)

    It is lovely RV :)

    ReplyDelete
  12. This looks delicious will definitely try it.Rhubarb is one of our faves.Might even try it on the menu!

    ReplyDelete
  13. rumble rumble says my tummy looking at your scrummy cake. Warm straight from the tea, mmmmm.
    There was a similar recipe in the sainsburys magazine last year which was utterly delicious. I then made it again using basic victoria sponge quantities and found it still tasted lovely but the rhubarb sank to the bottom (the sponge wasn't as dense with less butter and eggs). I was glad it worked though as sometimes I can't be bothered to follow a recipe and you know where you are with 'the weight of 2 eggs..' etc.
    Don't suppose the cake will remain in your kitchen for long!

    ReplyDelete
  14. sounds delish! oh rhubarb is such a glorious green/pink garden thing, i had me some fantastic organic rhubarb icecream today *bliss*

    *yet another tinned tomato recipe on my to-make-list*:)

    ReplyDelete
  15. You won't be disappointed Northern Snippet :)

    No, It didn't last long Nic :)

    Mmmmmmm, rhubarb ice cream, sounds fab Pia :)

    ReplyDelete
  16. Fantastic looking cake. Never tasted Rhubarb before.

    ReplyDelete
  17. Hubby is going to LOVE this one ;0)

    ReplyDelete
  18. I love this cake - it looks divine!

    ReplyDelete
  19. If you ever get the chance, you should try it latha. It is tart and sweet and has a texture all of it's own.

    I am pleased Chele, let me know if you make it :)

    Thanks Lucie :)

    ReplyDelete
  20. Lovely texture and clicks. Must try it.

    ReplyDelete
  21. I adore rhubarb! This recipe is a winner, Jacqueline! Copying right now for next May, when we get our best and reddest rhubarb!

    ReplyDelete
  22. I haven't done much cooking with rhubarb, though I've liked what I had in the past. Interesting to do a cake with custard (I don't usually get to enjoy these because jennifer isn't a custard fan). Maybe I can make this for a party or something so I don't have to eat the whole thing myself.

    ReplyDelete
  23. This cake looks wonderful!!!!!! I have always wanted to cook with rhubarb but never have....YET!

    ReplyDelete
  24. Hello Jacqueline!

    I found your blog via "A Slice of Cherry Pie", and simply loved it at first sight :)

    Rich of content and all nice photography... I guess I'll be visiting here more n more...

    This is just a greeting from Istanbul,

    Best,
    Banu

    ReplyDelete
  25. wow! im drooling over the rhubarb custard combo. Did you use packaged custard powder (the kind you add milk to?) or was it already prepared custard? I think a few dollops of angel delight on top of this will also be yummy :)

    ReplyDelete
  26. Yum yum, this does indeed sound gorgeous and I like your addition of ginger too.

    ReplyDelete
  27. Your rhubanr & custard cake looks STUNNING, dear Jaqueline!

    What's not to LOOOOOOVVVVVVVEEEEE??????

    ReplyDelete
  28. Hope you enjoy it if you do try it Sanjeeta :)

    That sounds like a plan Barbara :)

    Maybe Jennifer wouldn't mind it so much in a cake TB, where it isn't the main flavour. Less overpowering :)

    Go on, try it Steph, it is gorgeous. Truly, there is nothing quite like rhubarb. Mmmmmmm :p

    Hi Banu, thanks for visiting and nice to meet you :D

    I used ready prepared custard Sala, but I think powdered custard would be fine if you made it nice and thick.

    Thanks Choclette, I cannot resist tinkering :)

    Thanks Sophie :)

    ReplyDelete
  29. The cake looks really delicious! I love rhubarb and custard together already so in a cake is even better! Love the addition of ginger too, sounds scrummy!

    ReplyDelete
  30. Bookmarked and printed. I LOVE rhubarb. I've been roasting it with sugar and eating it with ginger ice cream. But I need to branch out. This looks delightful!

    ReplyDelete
  31. This cake looks soooo good. I don't think I've ever seen a rhubarb cake before, but it really looks incredible! Thanks for sharing this recipe, I'm sure I'm going to use it at least once!

    ReplyDelete
  32. I'm a new follower...LOVE everything I've seen thus far but absolutely PUMPED about this rhubarb recipe! Looks delicious!!!

    ReplyDelete
  33. Mmmmmm delicious, I have made this today and I think the ginger make a lovely addition. The custard makes the cake really moist and creamy. A fab recipe, I will definately be making it again.

    ReplyDelete

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x