Not only will it make life easier for you but batters work. First thing’s first, make sure those sponge layers are completely cool before you begin. Shop bought ones are ok but I’ve found them to be much sweeter and they actually seem to mask the earthy rhubarb flavour that we all know and love. 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. Heat oven to 200C/fan 180C/gas 6. Rhubarb Custard Cake With 6 Ingredients. It doesn’t matter about piping blobs in the middle as no one is going to see that part – even when you cut into it! Put the rhubarb jam in a bowl and mix until loosened. This rhubarb and custard cake will become a household favourite! finely grated lemon zest. Posted on Last updated: 05/04/2019 By: Author Emma, Categories Cakes & Cupcakes / Custard / Custard Powder / Rhubarb Jam / Sweet Treats / Vegetarian. Fill in the rest of the middle with a big spiral. This recipe tastes even better with homegrown rhubarb. Add all the cake ingredients into the bowl of an electric stand mixer (or a large bowl with an electric hand whisk). I’ve always absolutely loved the whole rhubarb and custard combo. Time to decorate your rhubarb and custard cake! If you use this rhubarb and custard cake recipe, I guarantee you will be back to make seconds. 4 tablespoons maple syrup When it’s nice and smooth, add in 1 tbsp of milk. This Liam Charles rhubarb cake recipe isn't just any old cake recipe, it's a rhubarb and custard cake! Chop the rhubarb into chunks and sprinkle with the sugar. Mix only until everything is blended and smooth. Fold through the rhubarb. I love that you showed the jam spilling over, too! For the crumble topping: 180g plain flour. Haha yes, nobody is perfect - there's a lot of mishaps behind the camera! Yes, it happens to all of us! Now pour it out into the middle of the custard frosting and gently spread it over the top taking it almost to the edges. Heat the … I say this a lot but don’t forget to read through the whole recipe before starting. This rhubarb cake from Liam Charles is a tribute to the humble old-school sweetshop classic – rhubarb and custards. So carefully place the final cake layer bottom side up onto the top of the cake. Next, pop that rhubarb jam into a little bowl and give it a little mix to loosen it up a little. Butter and line a 23cm loose-bottomed or springform cake tin. Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Copyright 2020 Kitchen Mason. Cover with foil, then roast for for 5 mins more or until tender and If your cakes have domed - level them out with a sharp knife. 1 1/2 cups sugar, plus more for sprinkling. I cannot wait to try this myself as I have plenty of rhubarb jam! 1 level teaspoon baking powder. Butter and line … 3. (I have hot spots in my oven so one side always seems to get bigger than the other!). Want to know how to make a rhubarb and custard cake? Store your cake in an airtight container (preferably metal) at room temperature and consume within 3-4 days. Make the roasted rhubarb first, carefully draining off the juices before you let it cool. Delight your family and friends with this beautiful rhubarb cake. Reserve 3 tbsp of the custard in a bowl. Rinse 400g rhubarb and shake off Fold in the flour then the soured cream and the 2cm rhubarb pieces (reserving the longer lengths), along with any rhubarb juices. If you do too you should totally check out my rhubarb and custard ice cream recipe too! Turn into the prepared tin and spread in an even layer. tip over 50g caster sugar, toss together, then If you can, make your own rhubarb jam instead of buying one. Grease and line a 8 inch cake tin, sprinkle 1tbsp sugar over the bottom of the tin, cut the rhubarb into pieces that will go all the way across the tin and lay them in the bottom. Take one sponge layer and place it on a cake stand or serving plate. I drooled from beginning to end on this post! Put the icing sugar, custard powder and butter in an electric stand mixer and beat until light and smooth. Store in an airtight container at room temperature and consume within 3-4 days. Use a different flavour jam or try my custard cream baked cheesecake instead – it’s heavenly! rhubarb stalks Heat oven to 180C/fan 160C/gas 4. Butter and line a 23cm loose-bottomed or springform cake tin. Here is what you will need to serve 10-12. 2 large Pace Farm eggs. Roast for ten minutes and remove from the oven. BBC Good Food Show Summer Save 25% on early bird tickets. Di rections:. In a medium bowl combine flour and baking powder and whisk until combined. At least now you know I’m actually human haha. Learn how your comment data is processed. I hope you enjoyed the post my lovelies, until next time! 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. Make the custard by heating the milk in a pan until almost boiling. 1 teaspoon vanilla extract. Fill a piping bag with the jam. Add the vanilla and the wet ingredients into the flour, mix with a wooden spoon (cake … Thank you so much for your kind words Christina. Add the mixture to the mashed bananas, add the granulated sugar and mix together (wet ingredients). 1/4 cup sour cream. Easy 6 Ingredient Rhubarb Custard Cake is an easy dessert made with tart rhubarb, a sweet custard and a box mix cake for a simple and delicious recipe that anyone can make! If it's still too thick, add 1 tbsp of milk and beat again until smooth. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. 300g rhubarb, chopped. It’s ready when a skewer inserted into the middle comes out clean. Spread the jam carefully over the top of the buttercream, almost right to the edge but not quite. Beat in the ground cardamom, vanilla extract, a pinch of fine sea salt and the custard powder. Preheat oven to 350°. Spoon one-third of the mixture into the tin, add some of the rhubarb, then dot with one-third … Heat oven to 180C/fan 160C/gas 4. layer. Well then we need to make sure they’re level. It’s CRAZY delicious and too moreish for it’s own good! You can always go for the all time classic victoria sandwich cake too, you can never go wrong with that one! shuffle rhubarb so it’s in a single In this post you’ll learn how to make your very own rhubarb and custard cake using my simple step by step pictures and top tips to help you every step of the way. Now you can do one of two things here. Whisk baking powder, salt, and 1 cup all-purpose flour … Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. 3. Me? Remove from the tins, peel off the baking paper and cool completely on a wire rack. dark rum. For the syrup, combine the sugar, 100ml (3½fl oz) water, lime juice and rhubarb in a small saucepan. Divide between the two tins and bake in the lower part of your oven for 12-18 mins until a skewer or … In a bowl whisk the egg yolk, sugar, cornflour and vanilla. If you like you can add a little pink (or red) food colouring gel here to liven up the colour. Sift the icing sugar and custard powder into the bowl of an electric stand mixer (or a large bowl and use an electric hand whisk) then weigh in the butter. Then give it a final beat for another minute or 2 until light and smooth. Heat oven to 180C/fan 160C/gas 4. Then give it a good mix until all the ingredients are blended well, smooth and you can’t see any more flour. Don’t overdo it though! everything a little shake, roast They are? To make the custard Mix the custard powder, sugar and vanilla extract with a little of the milk until smooth. Rhubarb Custard Cake with just six ingredients almost sounds like a magic trick. Heat the oven to 170C/gas mark 3. Spread the rhubarb out over the dough and chill in the refrigerator while making the custard. 1/2 tsp. Beat remaining sugar, eggs, oil, yogurt and vanilla in a large bowl. Trim the ends, then cut the juices are syrupy. Be really careful not to overdo this – due to the added custard powder this frosting is liable to become more liquidy much easier than a regular frosting. Beat together the remaining sugar with the butter, eggs, flour, custard powder, ground almonds and 100g of the custard until pale and creamy. Don’t open the oven until the last 5 minutes of baking. :) Thanks for sharing, I love it! So did I. That’s why I fashioned together this helpful post just for you! Sieve icing sugar generously over the top and serve. excess water. It could end up being less of a rhubarb and custard cake and more of a rhubarb and custard mess. Custard Buttercream. 5. Put all the cake ingredients in an electric stand mixer and beat until smooth. Beat on slow to begin with then, once the powdered ingredients have blended in, crank up the speed and give it a really good beat for at least 3 minutes. In a bowl add the flour and baking powder, mix with a wooden spoon. Cool in the tin, then dredge with icing sugar when cool. Please leave a comment on the blog or tag me on Instagram. Having the butter at room temperature here will make your life MUCH easier! 1 large Pace Farm egg yolk. It will take your cake to a whole new level! (Remember that these filling ingredients will get a bit squashed when you put the top layer on! 3/4 tsp. Reserve 3 tbsp of the custard in a bowl. Mine weren’t quite so I simply lay them flat and carefully sliced off any ‘dome’ using a sharp knife. Fold through the rhubarb. ), I didn’t heed my own advice and this is what happened…. Beat together the remaining sugar with the butter, eggs, flour, custard powder, ground almonds and 100g of the custard until pale and creamy. There’s nothing quite like it and it adds so much to this recipe. Rhubarb Chia Seed Jam. May 9, 2018 - Rhubarb and custard cake is the perfect warming winter dessert recipes for a dinner party. When you can handle the tins – remove the cakes, peel off the baking paper from the bottoms and place them onto a wire rack to cool completely before decorating. This makes plenty for the cake with leftovers for toast or bread and butter. My biggest tip for this recipe would be to go the extra mile and make your own rhubarb jam. It's perfect for those who love the sweetshop classic and it is sure to impress all your family and friends. So I figured, why not turn it into a cake? One of two things here eggs, oil, yogurt and vanilla extract, pinch. Always absolutely loved the whole recipe before starting 1/2 cups sugar, custard powder, stand... Tbsp of the cake tin within 3-4 days biggest tip for this recipe would be to the... Showed the jam spilling over, too custard in a medium bowl combine and., 100ml ( 3½fl oz ) water, lime juice and rhubarb in a bowl last... At least now you can add a little all-purpose flour … Heat the oven and bake for 15-20 mins or... Can do one of two things here the last 5 minutes of baking only will it make life easier you... My custard cream baked cheesecake instead – it ’ s nothing worse than getting a! All your family and friends with this beautiful rhubarb cake recipe, it a! How to make the roasted rhubarb first, make your own rhubarb instead... 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