Rhubarb and Custard Cake

By A Wee Bit of Cake - August 18, 2013

You may have read my last post about the Yorkshire Day celebrations we had at the start of August to celebrate Yorkshire Day.

After Himself advising me that rhubarb and custard would be good (and not because he loves rhubarb) I came across a recipe in the Clandestine Cake Club cookbook for a rhubarb and custard cake and decided to give it a go.

It is so easy to make and very tasty but I think if I made it again I would add more rhubarb. It felt like there was too much sponge and not enough fruit and I LOVE rhubarb in a dessert.

Anyway - recipe!

1 stick of rhubarb (about 100g) trimmed and cut into finger length pieces
215g caster sugar
200g butter, softened
4 eggs
200g SR flour

Custard Frosting (this is my version, the one in the CCC book is different)

100g unsalted butter, softened
250g icing sugar
5-6 tbsp of custard powder

To Decorate

1/2 stick of rhubarb trimmed and cut into finger length pieces and thinly sliced lengthways
100g caster sugar

  • Preheat the oven to 200C/180C fan/gas mark 6
  • Grease and line a 900g loaf tin
  • Put rhubarb into a roasting tin and sprinkle with 15g of the sugar
  • Roast for 15mins until soft then remove from the oven and leave to cool
  • Reduce oven to 180C/106C fan/gas mark 4
  • Beat remaining butter and sugar until light and fluffy
  • Alternate between adding the eggs and the flour a bit at a time to avoid curdling.
  • Pour a third of the batter into the tin then cover with half the rhubarb. Repeat this until all the batter and rhubarb has been used.
  • Bake in the oven for 45mins or until a skewer inserted comes out clean and place on a wire rack to cool 
  • Place the rhubarb in a pan with the sugar and 4 tbsp of water. Heat gently until the sugar dissolves and the liquid begins to boil.
  • Once the liquid begins to boil and caramelise remove from the heat. Lift out the rhubarb pieces, place on a board and drizzle over the caramel then set aside to cool.
  • To make the frosting beat the butter and sugar til well combined (you might want to cover the bowl with a tea towel to avoid icing sugar going everywhere)
  • Add the custard powder and a few drops of milk so it reaches a spreadable consistency
  • Add more custard powder if it doesn't taste "custardy" enough - is that even a word?!
  • Once the cake is cool spread over the custard icing and decorate with the caramelised rhubarb pieces.

Enjoy with a nice cup of Yorkshire Tea!

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