Stone Cross, Nr. Eastbourne, East Sussex | 01323 768490

Rhubarb & Custard Cake

Rhubarb & Custard Cake

You’ve probably had a great Rhubarb & Custard crumble before… But have you ever had a Rhubarb & Crumble cake?! It really is delicious and an ideal Easter dessert.

Right now Sharnfold Farm has tasty, fresh Rhubarb ready to be picked by you! They’ll probably only be available to pick yourself until mid May so be quick…

Ingredients:

For the Cake:

  • 200g softened unsalted butter
  • 110g caster sugar
  • 2 medium eggs
  • 185g plain flour
  • 2 tsp baking powder
  • 40g custard powder
  • 2 fresh Sharnfold rhubarb stalks
  • 20g butter melted
  • 4 tsp granulated sugar

For the Custard:

  • 2 tbsp custard powder
  • 55g caster sugar
  • 250ml full cream milk
  • 20g butter
  • 2 tsp vanilla extract

Method

  1. To make the custard mix together the custard powder and caster sugar in a small saucepan. Whisk in the milk and bring it to the boil, stirring often. This will start to thicken quickly. Once it does take it off the heat and whisk in the butter and vanilla extract. Put some clingfilm directly on the surface of the custard to stop it forming a skin. Leave this to cool
  2. Preheat the oven to 180c
  3. Cream the butter and sugar until it’s light and fluffy
  4. Beat the eggs in one at a time and then add the flour. Mix this to bring it together
  5. Add in the baking powder and custard powder and mix. The batter will thicken
  6. Line a 20cm springform cake tin with baking paper and grease the sides with butter
  7. Spread half of the mixture into the tin with a spatula and ensure it covers the base
  8. Then pour in the custard mixture made earlier and spread
  9. Put in the remaining cake batter over the custard and carefully spread this to cover the custard
  10. Chop the fresh Sharnfold rhubarb into 10 cm lengths and slice them so they’re around 1cm thick. Arrange these how you like on top!
  11. Brush the top of the cake with the 20g of melted butter and sprinkle with granulated sugar
  12. Bake the cake for 1.5 hours. Once cooked, remove the cake from the tin and cool on a wire rack
  13. Serve with cream for an extra sweet treat!

Enjoy!

Contact Sharnfold

Hailsham Road, Stone Cross
Eastbourne, BN24 5BU

Call: 01323 768490

Email: farmoffice@sharnfoldfarm.co.uk