Prep time:

Cooking time:

Total time:

Serves:

Crumble topping:

20g plain flour

20g porridge oats

20g salted butter

20g brown sugar

For the cake:

600g rhubarb – trimmed and cut into small pieces

350g plain flour

1tbsp baking powder

100g ground almonds

1tsp ground ginger

250g salted butter

150g caster sugar

4 eggs

¼tsp vanilla extract

400ml milk

For the buttercream:

50ml double cream

50g custard powder

1 vanilla pod

150g salted butter

350g icing sugar

To make the crumble:  Put all crumble ingredients into a bowl and rub until it resembles chunky breadcrumbs. To make the cake:  Preheat your oven to 160°C, fan 140°C, gas 3. Oil and line 2 x 8 inch spring form cake tins. Sift all the dry ingredients together and set aside. Beat your butter and … Continue reading "A Piece of Cake: Rhubarb Crumble and Custard Cake"

To make the crumble: 

  1. Put all crumble ingredients into a bowl and rub until it resembles chunky breadcrumbs.

To make the cake: 

  1. Preheat your oven to 160°C, fan 140°C, gas 3. Oil and line 2 x 8 inch spring form cake tins. Sift all the dry ingredients together and set aside. Beat your butter and caster sugar together until light and fluffy (an electric stand alone beater is best). Now beat in the eggs one by one and add vanilla and the milk..
  2. Stir the rhubarb in with the dry ingredients, then fold slowly into the egg mix. Divide the mix between the 2 tins and sprinkle the crumble mix on top.
  3. Bake in the oven for 50-55 min. When a skewer comes out clean remove from oven and leave to cool in tins for 10 mins before moving to cooling racks.

To make the buttercream filling:

  1. Add some of the cream to the custard powder to make a paste. Heat the rest of the cream and scraped vanilla pod, until almost to the boil.
  2. Remove pod and slowly mix in the custard paste. Bring to boil and set to one side to cool completely.
  3. Beat the butter until fluffy and add cooled double cream and custard mix slowly. Spread between the two layers of cake and serve.

Cooking time included in Prep time

You may also like

Sausage & apple rolls

Apples go so well with pork and with pastry. Choose a good cooking variety and some high quality sausage meat for these deliciously simple-to-make sausage rolls – perfect to serve at Halloween or Bonfire Night.

Apple, cauliflower & Stilton salad

This crunchy salad is ideal for the autumn – whatever the weather. It is hearty enough to serve for a light lunch or supper on its own, but equally good as a side dish. Use firm, tangy dessert apples like...

Hedgerow harvest cake

Celebrate the season with a delicious combination of fruits and nuts gathered from the hedgerows (or the supermarket). Apple is a very useful ingredient in general for cakes, either grated or as apple purée, as it will help to keep...