Rhubarb and Custard Crumble Cake

Sweet custard sponge base, covered with a layer of sharp juicy rhubarb, topped with a pecan crumble.

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It’s Rhubarb Season! Well only just, but I just couldn’t wait any longer, so here is my first rhubarb recipe; Rhubarb and Custard Crumble Cake.

I basically came up with this recipe because I wanted to make something with a combination of rhubarb and custard, but I also really wanted to make a rhubarb crumble. So, I thought I’d combine everything into one recipe, and it has turned out brilliantly!

The sponge is deliciously moist with a lovely custardy flavour that perfectly complements the sharp rhubarb, and the pecan nut crumble adds a much needed crunchy finish. This is a wonderfully comforting pudding, making a great family dessert.

Variations: The rhubarb could be swapped for other fruits such as apple or raspberry.

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Ingredients:

For the Custard Sponge:

  • 150g Butter
  • 150g Caster Sugar
  • 3 Eggs
  • 2tbsp Custard Powder
  • 70ml Milk
  • 1tsp Vanilla Extract
  • 150g Self Raising Flour

The Rhubarb Layer

  • 400g Rhubarb
  • 1tbsp Sugar

The Crumble Topping:

  • 75g Caster Sugar
  • 150g Plain Flour
  • 75g Butter
  • 50g Chopped Pecans

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To Make:

Preheat the oven to 180°C and prepare a rectangular baking dish.

The Rhubarb:

Cut the rhubarb up into small chunks and place on a baking tray.

Scatter over the caster sugar, and bake in the preheated oven for 15-20 minutes, until tender.

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The Custard Sponge:

Cream together the butter and sugar until light and fluffy.

Beat in the eggs, one at a time, then fold in the custard powder and flour.

Stir in the vanilla essence and milk, until fully incorporated.

Pour into the prepared baking dish, and smooth out, so the mixture is level.

The Crumble Topping:

Rub the butter into the caster sugar and flour in a medium sized bowl, until the mixture resembles fine breadcrumbs.

Stir in the chopped pecans.

Assembling and Baking:

Spoon the cooked rhubarb over the sponge mixture, in an evenly spaced layer.

Spread the crumble mixture over the top of the rhubarb, and bake in the pre-heated oven for 30 minutes.

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Slice into squares and serve warm with a generous helping of custard.

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