Thursday, 19 April 2012

Yorkshire Rhubarb and Custard Cake with TOTALly yummy custardy rhubarby greek yoghurt

I  recently became an organiser in my area for the Clandestine Cake Club, for our first meeting I wanted to make a cake that really said something about the area we are based in.




Although we are a little way out of the rhubarb triangle the gardens round here are filled with this exotic vegetable and what better to serve it with but  lashings of lovely custard?

I came across this lovely recipe in the even more gorgeous blog Eat, Little Bird and  I must say her version looks far more beautiful than mine but nevertheless it still tasted amazing.  

Just to note my version is adapted slightly.

Yorkshire Rhubarb and Custard Cake with TOTALly yummy custardy rhubarby greek yoghurt

What you will need

For the custard
2tbsp custard powder
40g Caster sugar
250ml milk
20g Butter
2 tsp Vanilla extract

For the cake
200g Unsalted butter

90g Caster sugar

2 Eggs
185g Plain flour
40g Custard powder
2tsp Baking powder
2 Rhubarb stalks
20g butter melted
2tsp granulated sugar


How to make it

Line the bottom of an oiled 8inch springform cake tin.

Make up the custard as follows:


Whisk sugar, custard powder and milk together in a small pan. Bring to the boil and as soon as it thickens remove from heat and stir in the butter and vanilla extract. Cover with clingfilm directly on the custard to prevent a skin forming.  Leave to cool.

Heat your oven to 180C / Gas Mark 4.

Then make the cake

Cream butter and sugar together until light and fluffy.  It helps if your butter is softened and you can speed up the  process by sitting your mixing bowl in a sink of warm water.  Beat in the 
eggs one at a time with a tablespoon of flour.  Then fold in the remaining flour, custard powder and baking powder in three lots to get an even mix.

Split your cake mix in two and using a small spatula spread one half on the bottom of the cake tin the mixture will be quite thick so take care.  Then spread the cold custard on top.  Cover the custard with the other half of the cake mix, this is the trickest part and the easiest way I found was to use a teaspoon and dollop spoonfuls all over the cake then join them with the spatula.

Cut your rhubarb into 10cm pieces and cut lengthways so you have two 10cm pieces use to decorate the cake trimming if necessary, I chose a star design.  Then brush the cake all over the top with the melted butter and sprinkle over the granulated sugar.

Bake in the centre of the oven for 90 minutes.  Allow to cool in the tin for around 15 - 20 minutes and then turn out on to a rack to cool fully. This is really important because I found that if it comes out of the cake tin too soon you end up with a custard river.


To serve I made a delicious topping that is almost a dessert in itself: 

TOTALly yummy custardy rhubarby greek yoghurt

You will need:

A  large tub of TOTAL Greek Yoghurt.  
2tbps Custard powder
1 -2 tbsps Caster Sugar
100g Stewed rhubarb (drained)

Take out two tablespoons of the yoghurt and place in a bowl add the custard powder  and the sugar. Blend until it is a paste adding more yoghurt if necessary.  Once blended, mix in the rest of the yoghurt and gently stir in the stewed rhubarb.


I can safely say it was a success, Little D wolfed it down (I couldn't resist making two).