When I think of Rhubarb and Custard, I always think of the hard boiled sweets which I used to love when I was little, so delicious, now as I’ve grown older, my taste has changed. I don’t really have many sweets but mainly chocolate. I randomly brought some rhubarb not sure why, lol and the first thing I thought to make was rhubarb crumble but then I thought about those sweets again and wondered if there is a cake recipe and there was.
I wasn’t sure how this cake would turn out, rhubarb can be quite tart but custard is overly sweet so you would think the two would balance each other out. I was half expecting the cake to be reminiscent of those sweets, sweet but slightly tart.
This cake, had a long bake as you can imagine it has rhubarb in, it was supposed to take 1 hour but in the end it took over 1h30!!!!!!!! I was like, this is just not right! The cake itself was not great, unfortunately, I didn’t like the taste, or lack of it. I couldn’t taste the rhubarb or the custard although the texture was nice and soft. I was a bit disappointed as it totally didn’t meet my expectations 🙁 oh well, my dad liked it though on the bright side.
- 400g - rhubarb (cut into small bite sized pieces)
- 250g - unsalted butter, softened, plus extra for greasing
- 150g - ready-made custard (not the chilled kind; I used Ambrosia)
- 250g - self-raising flour
- 1/2 tsp - baking powder
- 4 large - eggs
- 1 tsp - vanilla extract
- 250g - golden caster sugar
- icing sugar, for dusting
- 1. In a small baking tray place the rhubarb and scatter 50g of sugar, bake for 15mins, then leave to cool.
- 2. Grease and line a 9" cake tin and preheat the oven to 180°C.
- 3. 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 rest of the rhubarb over the batter, then dot the remaining custard over.
- 3. 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, then dredge with icing sugar when cool.
