Rhubarb and Custard Cake
Rhubarb and Custard Cake

Rhubarb and Custard Cake

Posted On: 8th May 2019
Recipe By: Alison Wheatley

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Rhubarb and custard is a match made in heaven, through some gluten free cake into that and you have a gorgeous cake for a spring day when British rhubarb is at it's prime, The cake has an amazing custard flavour, topped with a layer of rhubarb and finished with proper thick custard!

This recipe is...

VegetarianVegetarian

Ingredients

Custard
2.5tbsp custard powder
250ml milk
50g caster sugar

Cake
1tbsp sugar
2 sticks rhubarb
200g margarine
140g caster sugar
160g gluten free self raising flour
50g custard powder
2 large eggs

Preparation Time: 20 Mins
Cooking Time: 1 Hour 20 Mins
This recipe makes 10 slices

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. To make the custard, place custard powder in a jug, add a tablespoon of the milk or so to the powder and mix.

2. Add the rest of the milk and sugar to a saucepan and heat over a medium heat until warm but not boiling, stirring all the time.

3. Pour the milk into the custard powder paste and stir continuously so it doesn't go lumpy, return to the saucepan and place back on a medium heat, still continuously stirring, the mix with thicken, this will take 5-10 minutes. Keep stirring otherwise it will go lumpy. Once thick, remove from the heat and pour into a jug or bowl, cover with cling film and allow to go cold.

4. 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.

5. Place all the other ingredients for the cake in a bowl and with an electric whisk, whisk until you get a nice smooth cake batter.

6. Pour the cake batter over the rhubarb, place the cake in an oven preheated to gas mark 4 and bake for 1 hour.

7. Once cooked through (a skewer pushed into the middle should come out clean) remove from the oven and leave in the tin for 10 mins before turning out.

8. Turn out onto a cake rack and allow to go cold, what was the bottom in the tin is now going to be the top.

9. Once both the cake and custard are cold, spread the custard over the top of the cake.

Nutritional info per slice

CaloriesCarbsFibreFatSugarProtein
29336g1g16g23g3g
Calories293
Carbs36g
Fibre1g
Fat16g
Sugar23g
Protein3g

Your Comments

This looks amazing! On the allergy advice, why does this contain fish?

Caselli - 8th May 2019
Alison @ Coeliac Sanctuary replied to this comment on 9th May 2019

That is a good question! I have fixed it, it doesn't contain fish :)

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