Rhubarb Custard Cake with Lemon Glaze

Forced rhubarb time is here! It definitely feels like spring time when seasonal fruit comes back into the shops. I love the colour of forced rhubarb too, shocking pink just reminds me of summer time rather than dull old February.

I bake with rhubarb a lot, cakes, cupcakes, pies, simple crumbles and jam. This recipe is super simple to make, the crumb is creamy - to me it actually tastes of custard  - and we all know what rhubarb goes with! This batter has more eggs and less flour, hence the custard taste, and the juices from the rhubarb seep out whilst it makes which makes it extra moist.

I experimented with a lemon glaze too, rhubarb is sour but I think the glaze works surprisingly well.

Rhubarb Custard Cake
makes one cake, I baked mine in a 7 inch square tin.

150gs of softened unsalted butter
150gs of white sugar plus extra for the top
2 eggs
1 tsp vanilla extract
100gs self raising flour
1/2 tsp of baking powder
zest of one lemon
2 large sticks of rhubarb

Cream the butter and sugar together until pale and fluffy, mix in your eggs one by one and then the vanilla. Fold in your zest, flour and baking powder til just combined. Pour the batter into a greased and lined cake tin (mine was non stick so I didn't use any baking paper)
Trim your rhubarb and chop into 1 inch pieces, arrange over the top of the cake, sprinkle about a tablespoon of sugar over the top, this will add a bit of extra sweetness to the rhubarb.

Bake in the oven for 25 minutes at 200c / gas mark 6 til cooked through. When a knife is inserted it won't come out absolutely clean because it is quite a moist cake, a few crumbs should stick.

Leave to cool for about 5 minutes and then very carefully transfer to a plate or a board to allow you to glaze the cake.

For the lemon glaze
juice of one lemon
dash of vanilla extract
approx 70g caster sugar

whisk both together until well combined, the sugar doesnt have to dissolve as you want a nice crunchy top. Spoon over the warm cake and leave for as long as you can before grabbing yourself a slice.

This cake is just lovely out of the oven as it is incredibly crispy on top, you can reheat it slightly from cold to crisp up again too.

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Cooking: Rhubarb Crumble Cake

We are finally breaking through this gloomy winter and the sight of forced rhubarb appearing in the shops is a very welcome one. I love rhubarb, it has a wonderful flavour, can be used in many different ways and is terrible easy to cook - the main rule is - use lots of sugar.

I normally crumble rhubarb but we were cooking for guests this weekend and I thought it would be lovely to make something a little different with my thick pink rhubarb from the farm shop. I have made crumble cake before, its just perfect - a soft buttermilk sponge with soft stewed fruit and a crispy brown sugar topping.


It makes a lovely show off pudding but also holds up well to be thrown in your lunchbox for work days. I served mine warm with double cream, we've still got a couple of pieces left which I'm going to make custard for - because you have to have rhubarb with custard!

Rhubarb Crumble Cake - makes one quite big 9 inch sponge

for the cake:

150g granulated or brown sugar
150g butter
150g self raising flour
3 eggs - yolks and whites separated
approx 75ml butter milk (*see notes at the bottom)
1/2 teaspoon of nutmeg
1/2 teaspoon cinnamon
1/2 tsp vanilla extract
2-3 large sticks (about 400g) rhubarb cut into chunks

Heat oven to gas mark 5 / 190c / 375f

First of all chop your rhubarb into chunks, about 1 inch thick, add to a bowl and sprinkle a couple of tablespoons over the top. Let it sit whilst you make the cake mix.

Cream together your butter and sugar until light and fluffy, then stir in your egg yolks.
In a separate bowl whisk your egg whites until they form soft peaks - doing this separately will make your cake lovely and light.
Fold in your egg whites and then add in your flour, spices and vanilla. Then lightly stir in your buttermilk til you have a smooth batter.

Spoon into a greased and lined cake tin.
Scatter your rhubarb on top. Now you need to make your crumble top.

for the crumble:
50g butter
50g flour
50g brown sugar
1 tsp cinamonn

Pulse your butter and flour in a food processor til you have a breadcrumb texture. Or rub together in a bowl. You may need to add a little more flour or butter if you mix is too floury or thick and buttery. Then mix in your sugar and cinamonn.
Sprinkle this over your mixture in your tin, and sprinkle a little extra brown sugar on top. Make sure most of the rhubarb is covered otherwise you'll get a little too much 'caramelisation' (ie burning) of your rhubarb as it cooks.

Bake for 30-40minutes - my oven is a little tempermental so yours may vary - til a knife comes out clean. If your top starts to brown too much cover with foil.

Serve with custard, creme fraiche or cream and a big spoon!

*Notes about buttermilk (which I totally forgot to add before!)
You don't to buy your own buttermilk for this cake, it's easy to make yourself. Just put your milk (preferable semi skimmed, whole milk, or use single cream) in a cup and add a teaspoon for each 75ml of white vinegar or lemon juice and leave for 10 minutes. You basically want it to sour a little bit.


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