Rhubarb and custard cake
What is it about tart, pink rhubarb and smooth, sweet custard that makes it the perfect pairing? Whatever the answer, here's yet one more way to enjoy their contrasting flavours and textures.
1 hour 20 minutes
Rhubarb and custard cake © Whitworths Sugar
- 400g rhubarb
- 50g light soft brown sugar
- 250g pack butter, softened, plus extra for greasing
- 150g pot ready to eat custard
- 250g self-raising flour
- ½ tsp baking powder
- 4 large free range eggs
- 1 tsp vanilla extract
- 250g golden caster sugar
- Icing sugar, for dusting
Our thanks to Whitworths Sugar for permission to use this recipe.
- Pre heat the oven to 200C, fan 180C/gas 6.
- Wash and trim the rhubarb, cut into finger-size pieces and place in a shallow dish or baking tray with Wlight soft brown sugar and toss together.
- Roast for 20 minutes, carefully drain off any juices and set aside to cool.
- Reduce the oven temperature to 180C/fan 160C/gas 4.
- Butter and line a 23cm loose-bottomed cake tin.
- Reserving 3 tbsp of the custard, beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and golden caster sugar until creamy and smooth.
- Spoon one-third of the mixture 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.
- 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 and dredge with icing sugar when cool.
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