Rhubarb crumble is one of the all-time best puddings and Pork Belly’s favourite sweets as a child were rhubarb-and-custards so we were delighted to find this recipe in the Australian Women’s Weekly ‘The Cake Stall’ cookery book for a rhubarb and custard cake.
The fun part is that the custard is actually cooked inside the cake – and the end result is the perfect combination of sweet and tangy.
With very few adaptations it can be made dairy-free. We used vanilla soya milk for the custard.
Rhubarb and custard cake
The sweet yet tangy taste of rhubarb and custard combined in a cake! It’s easy to make this dairy-free
Ingredients
- 200 g softened butter or dairy-free spread
- 110 g caster sugar
- 2 eggs
- 185 g self raising flour sifted with
- 40 g custard powder
- 300 g rhubarb stalks sliced lengthways and then cut into 10cm lengths
- 20 g melted butter
- 2 teaspoons caster sugar
- For the custard
- 2 tablespoons custard powder
- 55 g caster sugar
- 250 ml milk or dairy-free alternative
- 20 g butter or dairy-free spread
- 2 teaspoons vanilla extract
Instructions
- Make the custard by mixing the custard powder, sugar and milk in a small saucepan.
- Cook, stirring, until the mixture boils and thickens.
- Remove from the heat and stir in the butter and vanilla extract.
- Press cling wrap over the surface of the custard to prevent a skin forming and allow to cool.
- Preheat the oven to 180deg C/350deg F gas mark 4.
- Grease a 20cm / 8 inch spring-form cake tin and line the base with baking paper.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time adding a little of the flour mixture to stop it curdling.
- Fold in the remaining flour and custard powder.
- Spread half the mixture into the cake tin and top with the whisked custard.
- Carefully spread the remaining cake mixture to cover the custard.
- Top the cake mixture with the rhubarb and brush with the melted butter and sprinkle with the extra caster sugar.
- Bake in the centre of the oven for around 11/4 hours then allow to cool in the tin.
- Dust with icing sugar before serving.
Other recipes you may like:
• Irish whiskey coffee cake
• Gluten-free Victoria sponge
• Lemon cheesecake cake