Rhubarb and Custard Crumble Cake
This delicious recipe was given to Karen by Terry Harthill, Bake Off friend. Karen tweaked it here and there and added some Peckish Kitchen Rhubarb & Custard Jam specially for the Wakefield Rhubarb Festival and demonstrated the bake at the festival on Sunday 24th Feb 2019.
600 gram pink rhubarb
2 Tbs caster sugar
4 Egg Yolks
30g caster sugar
1 Tsp vanilla paste
250 caster sugar
200g SR Flour
50g custard powder
1 Tsp Baking powder
75g Peckish Kitchen Rhubarb & Custard Jam
85g soft brown sugar
85g plain flour
2 Tsp ginger powder
This recipe is made in four stages.
Heat the oven to 180 degrees
Chop the rhubarb into chunks and sprinkle with the sugar. Roast for ten minutes and remove from the oven.
Make the custard by heating the milk in a pan until almost boiling. In a bowl whisk the egg yolk, sugar, cornflour and vanilla. Pour the hot milk over it whisking all the time. Return the custard to the pan and heat on full until the custard is very thick.
Make the sponge by whisking the butter and sugar together until light and fluffy. Add all of the other ingredients and mix together.
Stir the rhubarb gently through the sponge mixture and place the mixture into a greased and lined rectangular tin.
Using a spoon make small spaces in the sponge and drop in dollops of custard and Peckish Kitchen Rhubarb & Custard Jam.
Place in the oven for ten minutes while you make the crumble.
Make the crumble by combing all the ingredients and rubbing it all together with finger tips until it resembles breadcrumbs.
Open the oven door and very quickly scatter the crumbs over the cake. Continue to bake set, approx 45 minutes.
Leave to cool. Place a wire rack over the cake and invert it, remove lining paper then invert it again. Sprinkle with the almonds.
This cake is better eaten after it has been cooled and then chilled in the fridge to keep to custard cold and fresh
25/02/2019 by Karen Wright