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Rhubarb and Custard Cake
Rhubarb and Custard Cake is a traditional British recipe for a classic sponge-style cake incorporating roast rhubarb and ready-made custard. The full recipe is presented here and I hope you enjoy this classic British version of: Rhubarb and Custard Cake.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
14–16
Rating: 
Tags : Vegetarian RecipesBaking RecipesCake RecipesBritish Recipes
The combination of roast rhubarb and custard is one of the true classics. Here that combination is turned into a tea-time cake to be served with a cup of tea or coffee. Rather than rhubarb you could also use plums, figs, apples or pears, drying them in the same manner as the rhubarb.
Ingredients:
For the Rhubarb (or other fruit):
400g (14 oz) rhubarb
50g (1 3/4 oz) caster sugar
For the Cake:
1 batch roasted rhubarb (see recipe, below)
250g (9 oz) pack butter, softened, plus extra for greasing
150g (1/3 lb) ready-made custard (home-made or shop bought)
250g (9 oz) self-raising flour
½ tsp baking powder
4 large eggs
1 tsp vanilla extract
250g (9 oz) golden caster sugar
icing sugar, for dusting
Method:
Begin by roasting your rhubarb (or other choice of fruit): Pre-heat your oven to 200C (180C Fan/400F/gas mark 6).
Rinse the rhubarb and shake off any excess water. Trim the ends, then cut into little-finger-size pieces. Put in a shallow dish or a baking tray, tip over 50g caster sugar, toss together, then shuffle rhubarb so it’s in a single layer. Cover with foil, transfer to your pre-heated oven and roast for 15 mins. Remove foil, give everything a little shake, return to the oven and roast for 5 mins more or until tender and the juices are syrupy. Carefully pour off the juices then set the rhubarb aside to cool.
Reduce the oven to to 180C (160C Fan/355F/gas mark 4).
Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix 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 rather than being too neat about it.
Scatter the remainder of the rhubarb over the batter, then dot the remaining custard over. Transfer to the centre of you pre-heated oven and 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 centre emerges cleanly.
Cool in the tin, then dredge with icing sugar when cool.
