Rhubarb Custard Cake

Our rhubarb is growing like crazy in the garden. Want something a little different than rhubarb crumble? This Rhubarb Custard Cake is light, airy and tastes like summer.

There’s something really special about baking a cake.

I’m not even really a baker. I get nervous about cakes.

BUT

When you tell someone you baked a cake, well, an ordinary day turns extraordinary. That’s what happened here the other day. I baked a cake and we had a little party out on the deck with the kids. I thought this would be a perfect post to share for the monthly Cozy Living Series hosted by my friend Jennifer over at Town and Country Living.

The rhubarb in our garden is growing like a weed:

I’ve already harvested twice from the rhubarb.

I froze one batch and put another in the fridge.

To harvest I cut the biggest stalks that are the most red (it means they’re the sweetest). I wash them and cut the leaf off. Then I roughly chop and put in a freezer bag and put them in the freezer.

I’ve wanted to to try this recipe since last summer.

Rhubarb Custard Cake

This is an English recipe from BBC Good Food. The original measurements were weighed so I’ve changed it to cups to make it easier if you live in America.

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Ingredients

• 1 Batch of Roasted Rhubarb (recipe below)
• 2 sticks of unsalted butter, extra for greasing the pan
• 1/2 C of custard + 3 tbsp. (I used Ambrosia)
• 2 Cups Self Raising Flour
• 1/2 tsp Baking Powder
• 4 eggs
• 1 tsp vanilla
• icing sugar, for dusting

Roasted Rhubarb

In a pan, mix cubes of rhubarb (3 cups) and 1/4 cups caster sugar, to coat the rhubarb.

Heat oven at 400 degrees F and make sure the rhubarb is spread evenly around the pan. Cover with foil and roast for 20 minutes. Take out of the oven and give it a good shake and place back in the oven until the rhubarb is tender and the juices form a syrup. I baked our rhubarb for an additional 15 minutes. Place aside while preparing the cake.

Rhubarb Cake

Heat the oven to 350 degrees. Butter and line a spring form pan.

Reserve 3 Tblsp. of custard in a bowl (to use later in the recipe). 

Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth.

Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can. Add some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over.

Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It’s ready when a skewer inserted into the middle comes out clean.

Cool in the tin.Dredge with icing sugar once cool.

Enjoy Cake Outside

Now that the cake is ready, I’d love for you to join me for a celebration on our back deck.

The fragrance of wisteria fills the air out here as does cool coastal breezes.

The table is set simply: woven placemats from Ikea, a wooden cake stand from Target, hammered cutlery from Birch Lane, and beach rocks to hold down the napkins. The plates were on sale at Anthropologie and I can never resist blue and white.

This cake tastes amazing with blueberries.

Go on and have a slice. It’s light and airy and tastes like summer.

The custard is perfection inside.

Serve with rose!

If you enjoyed this, post you might want to pin this for later:

You might also want to try a few other rhubarb recipes this summer:

Strawberry Rhubarb Crumble

Rhubarb Mojitos

Be Sure To Visit All My Friends Taking Part for More Cozy Ideas:

 

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