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  • Writer's pictureLisa Nell

Rhubarb & Custard Cake

OK. So, as soon as I see/hear the word custard, I'm there. Hot, cold, whatever. This lovely cake is so moist and delicious I literally have to force myself to stop eating it!


Serves 10

Preparation & Baking time: Grease and line a 2lb loaf tin [23cm x 13cm]. The cake will take 1 hour, 45 minutes to prepare.


This cake has three stages: roasting the rhubarb, making the cake and preparing the frosting. You'll start off by pre-heating your oven to 180c Fan.


Ingredients

3 sticks of Rhubarb

Honey (drizzle)

225g Plain Flour

1 Tsp Bicarbonate of Soda

1/2 Tsp Salt

1 1/2 Tsp Ground Ginger

275g Caster Sugar

115g Butter (room temperature)

215g Custard

2 Eggs

For the Frosting:

125g Butter (room temperature)

125g Icing Sugar

1 Tsp Vanilla Extract

4 Tbsp Custard

100g Full-Fat Cream Cheese


How I make my Rhubarb & Custard cake

  1. Pre-heat your oven to 180c Fan. Wash and slice the rhubarb into 3cm strips. Place into a roasting tin and drizzle with honey. Bake for 15 minutes, then leave to cool.

  2. Turn your oven down to 150c Fan.

  3. Make the cake batter: sift together the flour, bicarbonate of soda, salt and ginger.

  4. In a separate bowl, whisk together the butter and the caster sugar. Add the custard and mix. Then add the eggs and mix.

  5. Mix the dry ingredients into the wet ingredients until combined.

  6. Mash the roasted rhubarb and break it up. Mix 100g of the rhubarb into the cake batter.

  7. Pour the batter into your greased and lined 2lb baking tin and bake at 150c Fan for 1 hour to 1 hour, 15 minutes. A skewer poked into the cake will reveal if it is ready.

  8. While the cake is baking, make the frosting: Mix together the butter and icing sugar until smooth and creamy, then add in the vanilla. Add in the custard, start slowly and if needed, emulsify the mixture with 1 Tbsp of boiling water. Add in the cream cheese slowly, taking care not to overmix.

  9. Once the cake has fully cooled, cover the top with the cream cheese frosting and decorate with the leftover pieces of rhubarb. You can also add some candied ginger or freeze-dried raspberries.

  10. This goes really well with a cup of tea.

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