Fortunately, this challenge coincides with the start of the forced rhubarb season. So I purchased my British rhubarb fresh from the Rhubarb Triangle in Yorkshire and proceeded to make my rhubarb and custard cake.
So, how did it taste? Well it tasted pretty good but I think if I were to make it again I'd want to make a few modifications. Firstly, it was a little dry and the cake mix was fairly dry to start so maybe next time I might loosen it a bit before putting it in the tin. It also seemed to be cooked in about an hour, so I might take it out earlier.
My final modification would be to add more of the star ingredient, rhubarb. In the cookbook the finished product had rhubarb that seemed to meet in the middle of the cake but I'm not really sure how it all fitted in there, when I tried there was no room in the pan so I had to cut the stalks shorter. I didn't use nearly as much as the recipe suggested! I might also try experimenting with putting an extra rhubarb layer on top of the custard...not sure if this would work or not! Anyone any thoughts on any of these modifications or any other suggestions?
Overall though, the rhubarb itself was amazingly tasty, in season and homegrown... why not join in with next month's simple and seasonal!
- 200g butter, softened
- 110g caster sugar
- 185g self-raising flour
- 40g custard powder
- 4 stalks of rhubarb, sliced lengthways and cut into 10cm lengths
- 20g butter, melted
- 2 tsp caster sugar
- 2 tbsp custard powder
- 55g caster sugar
- 250ml milk
- 20g butter
- 2 tsp vanilla extract
Firstly, start off by making the custard by placing the custard powder and sugar in a small saucepan. Gradually add in the milk and blend in to avoid lumps. Then put on the heat and stir until the mixture boils and thickens. Take it off the heat, it is important to put clingfilm over it at this point to avoid a skin forming. Leave to cool.
Preheat the oven at 180c/160c fan and then grease a 20cm cake tin and line the base with baking paper. Combine the softened butter and sugar in a bowl and beat with an electric mixer until light and fluffy. Add the eggs in one at a time before sifting the flour and custard powder over the top and stirring in.
Put half of the mixture into the cake tin and spread evenly. On top of this spread the custard mixture before dolloping the remaining cake mixture on top and spreading carefully with a spatula. Finally, place the rhubard in a circle on the top and brush with melted butter and sprinkle with the 2 teaspoons of caster sugar. Cook for 1 1/4 hours and then cool in the tin.