Rhubarb and custard crumble cake

Name: Rhubarb and custard crumble cake
Total time: 1 h 15 min
Yield: Serves 10
Cuisine: British
Ingredients: 1 tbsp custard powder; 30g caster sugar; 120ml whole milk; 10g unsalted butter; 75g plain flour; 35g caster sugar; 50g unsalted butter; 175g unsalted butter at room temperature, plus extra for the tin; 175g caster sugar; 3 large eggs; 1 tsp vanilla extract; 250g self-raising flour; ½ tsp baking powder; 100ml soured cream; 200g rhubarb cut into lengths

Edd Kimber

Published: February 24, 2021 at 1:30 PM

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Serves 10

Easy

Total time: 1 hr and 15 mins

+ Cooling

A star rating of 5 out of 5.2 ratingsRate

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Capture a nostalgic sweet in cake form with this delicious rhubarb and custard sponge. Soured cream keeps this bake moist, and the crumble topping is a great contrast to sharp rhubarb

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Alternatives

Complete the dish

Bake this rhubarb and custard cake, then check out our classic rhubarb and custard cake, rhubarb crumble, rhubarb upside-down cake, rhubarb and apple pie, apple and rhubarb crumble and more rhubarb recipes.

Looking for other veggie cake recipes? Make our avocado and courgette cake and chocolate courgette cake.

Ingredients

Nutrition

QUICK CUSTARD

1 tbsp custard powder
30g caster sugar
120ml whole milk
10g unsalted butter

CRUMBLE

75g plain flour
35g caster sugar
50g unsalted butter

SOURED CREAM CAKE

175g unsalted butter

at room temperature, plus extra for the tin
175g caster sugar
3 large eggs
1 tsp vanilla extract
250g self-raising flour
½ tsp baking powder
100ml soured cream
200g rhubarb

cut into lengths

Nutrition: per serving

kcal452
fat24g
saturates14.3g
carbs51.3g
sugars25.3g
fibre1.7g
protein6.6g
salt0.6g

Method

step 1

First, make the custard. Put the custard powder and sugar in a small pan and whisk to combine. Pour in the milk and whisk until smooth. Put the pan over a medium heat and warm, whisking constantly, until the custard thickens and just starts to bubble. Add in the butter and mix until melted and combined. Scrape the custard into a small bowl, press a sheet of baking paper on the surface, and chill until cold.
step 2

To make the crumble, mix together the flour, sugar and a pinch of salt in a small bowl. Rub the butter into the flour mixture using your fingertips until a dough forms. Cover and chill until firm.
step 3

Meanwhile, to make the cake, lightly butter a loose-bottomed, deep, 23cm round cake tin (a springform tin will also work well) and line the base with baking paper. Heat the oven to 180C/fan 160C/gas 4.
step 4

Put the butter and sugar in a large bowl and beat using an electric whisk for 5 minutes until light and fluffy. Add the eggs, one at a time, beating until combined before adding another. Add the vanilla and beat again to combine. In a separate bowl, whisk together the flour, baking powder and ½ tsp of fine sea salt. Add the flour mixture to the wet ingredients in three additions, alternating with the soured cream. Make sure to start and finish with the flour mixture.
step 5

Scrape the batter into the prepared cake tin and level the surface. Remove the crumble and custard from the fridge. Dollop the custard over the cake batter, then scatter over the rhubarb pieces. Break up the crumble and arrange it over the rhubarb. Bake for 50 minutes or until golden and the cake is just pulling away from the sides of the tin. Leave to cool for 15 minutes before removing to a wire rack to cool completely. It will keep, covered, at room temperature for three days.

Head here for more fruity cake recipes

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Authors

Three photos of Edd Kimber, his One Tin Bakes book and a brownie in a tin

Edd KimberBaking columnist

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