Do you have one of those relatives who grows lots of fruit and piles so much of it on you that you struggle to eat it? Me neither! So I bought some rhubarb in Tesco as it was yellow stickered and cheap as chips.
Genuinely though, this is a delicious way to use rhubarb. A fruity sponge that’s not too sweet with a creamy custard throughout and a buttery crumble topping. Perfect comfort food for all seasons!
We made this as a traybake in a 9″ by 9″ brownie pan but you could also use an 8″ deep round cake tin. Make sure either is well greased or lined with baking paper.
For the cake
- 400g rhubarb
- 150ml water
- 200g caster sugar
- 150g soft brown sugar
- 220g self raising flour
- 200g butter
- 4 eggs
For the custard topping
- 220ml milk
- 2 egg yolks
- 2 tablespoons cornflour
- 2 tablespoons caster sugar
For the crumble
- 3 tablespoons porridge oats
- 2 tablespoons brown sugar
- 2 tablespoons plain flour
- 1 heaped tablespoon butter
Preheat the oven to 170°C gas mark 4.
There’s a few stages to this cake and a few require a bit of heat so if you’re baking with very young children you may want to prep the custard and stewed rhubarb before bringing the kids into bake.
Cut the rhubarb into 1 inch chunks and pop in a saucepan along with the water and 100g of the caster sugar.
Set over a medium heat and simmer until the rhubarb is cooked through and soft. Set aside while you make the custard.
In a large jug or bowl, mix the egg yolks, sugar and cornflour to a thick paste.
Heat the milk in a pan over a medium heat until nearly boiling. Pour all the hot milk onto the yolk mixture whilst stirring constantly.
Pour the mixture back into the saucepan and set on a low heat. Stir whilst cooking until the mixture has thickened then remove from the heat and set aside.
Now you can crack on with the cake!
In a large bowl combine the butter, remaining caster sugar and brown sugar and mix until smooth and creamy.
Add the eggs then mix in the stewed rhubarb.
Finally add the flour and stir until just combined.
Pour into your greased cake tin and level the surface with a knife.
Pour your custard over the top avoiding the edge of the cake tin. You can get fancy with this and make custardy swirls if your feeling adventurous.
Pop into the centre of the oven and bake for about 15 minutes or until the edges start to brown.
Whilst baking you can prepare your crumble topping.
Rub the flour and butter together with your fingertips until it resembles breadcrumbs. Stir in the brown sugar and oats.
Gently remove the cake from the oven and sprinkle over the crumble.
Return to the oven and bake for a further 15 minutes or until the centre is firm when pressed gently with a spoon.
Allow to cool slightly in the tin before removing and serving.
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