This is a recipe given to me by Terry Harthill my Bake Off friend. I tweaked it here and there. It is delicious. I demonstrated this recipe at the Wakefield Rhubarb Festival Yesterday.
Roast Rhubarb
600 gram pink rhubarb
2 Tbs caster sugar
Custard
4 Egg Yolks
30g caster sugar
25g cornflour
350ml milk
1 Tsp vanilla paste
Sponge
250g butter
250 caster sugar
4 eggs
200g SR Flour
50g custard powder
1 Tsp Baking powder
Streusel Crumble
50g butter
85g soft brown sugar
85g plain flour
2 Tsp ginger powder
This recipe is made in four stages.
Heat the oven to 180 degrees
Chop the rhubarb into chunks and sprinkle with the sugar. Roast for ten minutes and remove from the oven.
Make the custard by heating the milk in a pan until almost boiling. In a bowl whisk the egg yolk, sugar, cornflour and vanilla. Pour the hot milk over it whisking all the time. Return the custard to the pan and heat on full until the custard is very thick.
Make the sponge by whisking the butter and sugar together until light and fluffy. Add all of the other ingredients and mix together.
Stir the rhubarb gently through the sponge mixture and place the mixture into a greased and lined rectangular tin.
Using a spoon make small spaces in the sponge and drop in dollops of custard
Place in the oven for ten minutes while you make the crumble.
Make the crumble by combing all the ingredients and rubbing it all together with finger tips until it resembles breadcrumbs.
Open the oven door and very quickly scatter the crumbs over the cake. Continue to bake set, approx 45 minutes.
Leave to cool. Place a wire rack over the cake invert it. remove lining paper. Invert it again. This cake is better eaten after it has been cooled and then chilled in the fridge to keep to custard cold and fresh.
Comments (2)
I saw you make this at the Rhubarb festival and I have been inspired to make it for my work colleagues this week (it’s my turn to make the cake for afternoon tea). Rhubarb has been purchased (at the Rhubarb festival naturally), and I’m all set to go. Wish me luck 🙂
Hi Andrea, great go for it. When it comes out of the oven let it sit in the tin for a while to cool, run a knife around the edges to ensure it is not stuck then put a wire cooling rack on top and flip the whole cake over. Remove the grease proof and let it cool completely. Then put the serving board/plate on the top and flip it over again. It is best served cold from the fridge as this allows the custard dollops to set well. It is a juicy one due to the fruit and the custard. Good luck let me know how it goes xxx