RHUBARB & CUSTARD CAKE RECIPE - BBC GOOD FOOD
This recipe tastes even better with homegrown rhubarb
Provided by Jane Hornby
Categories Afternoon tea, Treat
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 16
Number Of Ingredients 9
Steps:
- Make the roasted rhubarb first, carefully draining off the juices before you let it cool. Butter and line a 23cm loose-bottomed or springform cake tin. Heat oven to 180C/fan 160C/gas 4.
- Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can. Top with some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It’s ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.
Nutrition Facts : Calories 278 calories, FatContent 15 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.5 milligram of sodium
RHUBARB CUSTARD CAKE RECIPE | BON APPéTIT
This easy cake batter requires no mixer and comes together in minutes. The final result is a rich, custardy cake that plays perfectly off the tart rhubarb topping.
Provided by Claire Saffitz
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Butter and flour pan. Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl. Whisk eggs, egg yolk, and 1½ cups sugar in a large bowl until very pale and thick, about 1 minute. Whisk melted butter, sour cream, rum, and lemon zest in a small bowl. Whisk butter mixture into egg mixture just to combine. Add dry ingredients and fold in until batter is smooth; scrape into prepared pan. Chill 10 minutes to let batter set.
- Arrange rhubarb over batter however you like, trimming as needed. Don’t press fruit into batter—just place over top and let it rest on the surface. Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45–55 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely.
- Do Ahead: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.
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RHUBARB & CUSTARD CAKE RECIPE - BBC GOOD FOOD
This recipe tastes even better with homegrown rhubarb
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Afternoon tea, Treat
Cuisine British
Calories 278 calories per serving
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Afternoon tea, Treat
Cuisine British
Calories 278 calories per serving
- Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can. Top with some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It’s ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.
See details
RHUBARB CUSTARD CAKE RECIPE | BON APPéTIT
This easy cake batter requires no mixer and comes together in minutes. The final result is a rich, custardy cake that plays perfectly off the tart rhubarb topping.
From bonappetit.com
Reviews 4.7
From bonappetit.com
Reviews 4.7
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