Sunday, April 5

Rhubarb & Custard Cake


Happy Easter everyone!
I hope you're all snuggled up in pyjamas with your family, munching on Easter eggs.


The recipes are finally back on Auburn Antics... Wahoo! 
It's been too long hasn't it?
I was 'umming' & 'ahhing' for ages about what to bake before spying this little gem in the Waitrose magazine.



Rhubarb & custard.
It's up there with peanut butter & jelly, strawberries & cream and apples & cinnamon.
So, why not put this cracking combination into a cake?


So, I did!
This cake turned out really well. It was a brilliantly soft, light sponge but with oozing custard & the sweetness of the rhubarb working perfectly well too.
Bravo Waitrose.



Really quick & simple to whip up, this recipe's a little cracker. Plus, it's lasted well for a couple of days. 
(Perfect when warmed up with some extra custard!)


So, if you fancy some Easter baking this weekend that isn't chocolate based, then you'll need:

- 400g pack Rhubarb, trimmed and cut into 2cm lengths
- 225g caster sugar
- 250g slightly salted butter, softened, plus extra for greasing
- 3 medium eggs
- 175g self-raising flour 
- 50g custard powder
- 100g ground almonds
- 500g tub Vanilla Custard or 400g tin
- icing sugar for dusting


Preheat the oven to 230C/210 fan. Trim the rhubarb at both ends and slide onto the baking tray in a single layer.


Sprinkle with 25g of the caster sugar and slide into the oven for around 20 minutes until the rhubarb is lightly caramelised.



Turn the oven down to 180C/160 fan and line a baking tray with parchment. In a large mixing bowl, beat together the flour, ground almonds, sugar, custard powder, eggs and butter until pale and smooth.



Spoon into the baking tray and smoothen out.


Using the back of a spoon, hollow out deep cavities all over the mixture. 


Spoon the custard into the holes and cover all over the tray bake. 


Scatter the rhubarb all over the top of the cake. (Or alternatively you could swirl into the batter earlier on.)



Slide into the oven for 40-45 minutes until golden brown, the cake has risen and the custard is still a little wobbly.




Scatter with icing sugar and cut into thick slices.





Serve it up warm so the custard is oozing out, or... to be honest, just plain cold. It's still pretty darn good! 
(I might have had cake for breakfast for the past two days... Whoops.)



Have a great weekend everyone! Enjoy the chocolate comas!
(Original recipe found here: Waitrose Magazine)
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12 comments

  1. Oh wow this looks amazing, your photos are so great! The custard makes it sound even better.

    Emma x
    Writing Essays With Wine

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  2. This looks so so good!! Definitely going to make for my next baking adventure. Thanks for sharing! xx

    Jasmin Charlotte | UK Lifestyle Blog

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  3. Yeeey I'm so happy you're back with the recipes! Love the absolute cake food porn that goes on around here!
    This looks so moist and delicious, I've never had a cake with rhubarb before and now I'm wondering why I've been missing this from my life. Gimme some cake! X

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  4. WOW this looks amazing! I love the idea of the custard but am not much of a fan of rhubarb. Maybe I'll try it with raspberries!!



    Katie <3

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  5. Oooo good shout on the raspberries. If you do, let me know how it goes! x

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  6. I know, I'm sorry they've been absent for so long... Going to try to get back on the baking in the next few weeks! Gimme some cake indeed Teffy! x

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  7. Glad you like it Jasmin, let me know how it goes if you do! x

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  8. Thanks Emma :) I know, who doesn't love custard?!

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  9. Snap! Childhood memories right there! x

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  10. Ahh you would definitely love this cake then, sounds right up your street!
    Agreed. Cake for breakfast is ALWAYS a legit thing! x

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  11. Totally agree that rhubarb and custard is one of the best combinations and this looks amaazing! I also love all your photography :)

    Heather x
    http://heatherrrrm.blogspot.co.uk/

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