Recipe: Rhubarb & Custard Cakes

We’ve been growing our own rhubarb for a while now so as it was due to be picked (for the first time this year!) I thought I’d bake some cakes with it.

rhubarb and custard cakes with pieces of rhubarb on top

stalks of rhubarb

Ingredients used:
100g butter
95g caster sugar
100g self raising flour (plus extra)
2 eggs
some milk
rhubarb
custard

Method:

Once I’d prepared the rhubarb I cooked the it on the hob with some granulated sugar.

chopped rhubarb cooking in saucepan

While that was cooking I measured out and mixed the butter and sugar together, then I added the eggs and used an electric whisk to mix it all together. I added the flour, stirred it in and used the electric whisk again for a few seconds to make sure it was properly mixed. I then added some semi-skimmed milk and stirred that in.

You might want to preheat the oven at this point, I put it on at 190c.

With the freshly cooked rhubarb I transferred some onto a plate (to get rid of some of the water before adding it to the cake mix – be careful if yours is just cooked it will likely be hot still!) I added some rhubarb to the mixture and stirred it in, because of the acidity and amount of liquid in the rhubarb I added more flour to get the mixture back to cake mixture consistency again.

rhubarb cake mix in cases on tray

I then transferred the mixture into these cute paper cases (these were from Sainsbury’s) and put them in the oven to bake for around 18 minutes. I always do a quick test with a skewer to make sure the cakes are cooked before serving.

baked rhubarb cakes on tray

Now for the topping, I left it for a few hours so they were completely cooled and I didn’t put a topping on all of them because we were only going to eat 5 at the time so I added some Devon Ambrosia custard on top of 5 of them with a spoon then placed a piece of cooked rhubarb on each one.

custard on cakes

rhubarb and custard cakes

I’m really pleased with how these turned out, don’t forget to let me know if you give this recipe a try!

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