Thursday, 2 May 2013

Rhubarb and Custard Cake

I realised with a jolt last week that I hadn't looked at Pinterest for weeks, months actually.  For someone who has been known to fritter away hours of the day 'pinning' fabulous cooking/decorating/craft/clothing ideas, this is quite a change... But I've decided that I can only maintain one internet addiction during Ted's nap-times, and Facebook has won that competition!  However, some 'pins' have stuck in my mind, and when I saw some lovely pink stalks of Hampshire rhubarb in the shops last week, I had a sudden recollection of a beautiful looking recipe that I had seen and pinned, so I bought them.

And here it is:

Not only does the cake look gorgeous, I love the way that this blogger (eat, little bird) has presented it, so appealing.

Anyway, I set about making it as soon as I got home.  The cake batter is extremely thick but I suppose that this helps to 'support' the thick layer of custard that you put into the middle.  I also stewed the rhubarb that I had leftover from patterning the top of the cake, and put a fruity layer in the pan on top of the custard.  I ended up using my dampened hands to mould the top layer of cake batter so I could just place it in the tin on top of the custard and rhubarb. 

It looked beautiful before baking...  but not quite so attractive afterwards!!

However, as we all know, it's the taste that counts, and this tasted...  OK.  If I made it again I'd definitely make a couple of changes: 

- Add an extra egg to the cake batter.  It's a very dense cake and I think some more liquid would loosen it up a bit and make the cake a bit lighter. 

- Not make the custard filling too thick.  I made the rookie error of using a giant tablespoon to measure out the custard powder when I was making the filling.  I should have used a proper 15ml measure.  My fault.

- Don't over-bake it.  Again, my fault, but in my defence it's quite hard to tell if it's done as a cake-tester will inevitably hit the custard filling and come up looking like it has uncooked batter on it.

My extra rhubarb layer was a good plan, as the sticks on top just aren't enough - but I love rhubarb!

I have just seen a variation of this cake on Facebook, where apple has been used in place of the rhubarb, with excellent results.  I think I will definitely try that in the Autumn when we are always awash with apples.

I'm glad I tried it, but will refine it a little when I bake it again.

1 comment:

Anonymous said...

looks delicious. As G is making rhubarb wine this year and is heading for a coronary if it keeps eating fool then this could well be a recipe for us to try. thanks for sharing x