Rhubarb and Custard Cake
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5.0
3 reviews
Excellent
Rhubarb and Custard Cake
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This simple Rhubarb and Custard Cake is easy to make and perfect for sharing. A fluffy vanilla sponge with rhubarb and custard baked right into the batter. Delicious as a teatime treat or served with ice cream for dessert!
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Ingredients
For the rhubarb
- 300 g (1 1/2 cups) diced rhubarb forced rhubarb preferably
- 2 tbsp strawberry jelly powder (optional)
For the cake
- 250 g (2 cups) plain flour (all purpose flour) * see note 1
- 2 tsp baking powder
- 250 g (1 ¼ cups) sugar, caster sugar (superfine sugar)
- 4 large eggs
- 225 g (1 cup) softened butter or baking spread such as Stork
- 2 tsp vanilla bean paste or vanilla extract
For the custard
- 2 tbsp custard powder * see note 2
- 2 tbsp sugar
- 240 ml (1 cup) milk
- 30 g (2 tbsp) butter , cubed
- 2 tsp vanilla bean paste
To top
- 2 tbsp flaked almonds
- icing sugar (powdered sugar)
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Instructions
- Preheat the oven to 170°C (340°F). Line a 9x13 inch with baking paper or a reusable liner.
- Dice the rhubarb into small pieces, without peeling it. Rinse well, pat dry and sprinkle with the strawberry jelly crystals, if using.
- Measure the flour, sugar and baking powder into a mixing bowl and stir to combine.
- Add the vanilla bean paste, eggs and baking spread and beat together with a hand or stand mixer until the batter is smooth. Use a spatula to scrape the sides and bottom of your bowl halfway through to make sure all the ingredients are well mixed.
- Prepare the custard: add the custard powder, sugar and milk into a saucepan and stir to combine. Cook over low heat for about five minutes, stirring, until the custard thickens.
- Take off the heat and stir in the vanilla and butter. Press some clingfilm on top of the custard to prevent a skin forming unless you are using right away.
- Spoon about three quarters of the batter into your prepared cake pan.
- Add the diced rhubarb over the batter, spreading it out. Do not press the rhubarb into the batter, just scatter it over the top.
- Dollop the custard over the rhubarb, spacing it out so there's gaps. Add the remaining batter to fill in these gaps, without spreading it too much. Scatter the flaked almonds on top.
- Bake for an hour to 75 minutes, until the cake is risen, golden and springy to the touch. Allow the cake to cool in the cake pan for ten minutes before lifting it out of the pan and cooling on a wire rack.
- Dust with icing sugar, slice and enjoy!
Equipments used:
Notes
- NOTE 1: If you are using self raising flour then leave out the baking powder.
- NOTE 2: If you can't find custard powder you can sub with instant vanilla pudding, leaving out the sugar as it is already included.
- GENERAL NOTES
- Rhubarb will sink into the batter as the cake bakes. For this reason avoid pressing the rhubarb into the batter, simply add it on top of it.
- STORING AND FREEZING
- You do not need to peel or precook the rhubarb for this cake recipe. If the rhubarb stalk is really thick you can slice it in half lengthwise before dicing.
- Rhubarb will sink into the batter as the cake bakes. For this reason avoid pressing the rhubarb into the batter, simply add it on top of it.
- This cake is best served on the day it is baked. It will keep for a couple of days in a covered container away from direct heat. You can also store it in the fridge, wrapped in foil.
- You can freeze the cake whole or in slices for up to three months, well wrapped. Thaw overnight in the fridge before serving.
Nutrition Information
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Calories
287kcal
(14%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
52mg
(17%)
Sodium
173mg
(7%)
Potassium
185mg
(5%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
658IU
(13%)
Vitamin C
2mg
(2%)
Calcium
77mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 52mg | 17% |
| Sodium | 173mg | 7% |
| Potassium | 185mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 658IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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