Fluffy rhubarb and custard cake

Yes, I know, it’s not quite rhubarb season yet, but I couldn’t resist when I spotted pink Yorkshire rhubarb, which is already available in shops in the UK from January. It instantly felt like spring, the days seemed warmer and I found myself craving a proper springtime cake… This fluffy rhubarb and custard cake is absolutely delicious: delicate and packed with sweet custard and slightly tart rhubarb. And it’s genuinely easy to make! When you get your hands on some rhubarb, remember this recipe ;).

Ingredients for the roasted rhubarb:

• 600 g rhubarb, cut into 2 cm pieces (do not peel)
• 60 g caster sugar

Mix the rhubarb and sugar together and place in a baking dish or on a baking tray lined with baking paper. Bake at 180°C for approximately 15–20 minutes, until the rhubarb has softened slightly. It should not fall apart and should retain its shape. Remove from the oven, leave to cool, then drain off the syrup.

Ingredients for the custard:

• 1 packet of vanilla custard powder, enough to make 500 ml custard
• 500 ml milk
• 2 tbsp sugar

Prepare the custard according to the instructions on the packet. Remove from the heat, transfer to a bowl and cover with cling film, pressing it directly onto the surface of the custard. Leave to cool completely.

Ingredients for the cake:

• 140 g butter
• 150 g caster sugar
• 4 large eggs, separated
• 200 g plain flour
• 90 g soured cream
• 1 tsp vanilla extract
• 1½ tsp baking powder
• the custard prepared above
• 600 g roasted rhubarb, prepared as above

All ingredients should be at room temperature.

Place the butter and sugar in the bowl of a stand mixer and beat until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Add the vanilla extract and beat briefly. The mixture may look slightly curdled at this stage, but this will not affect the finished cake. Add the soured cream and sifted flour and baking powder. Fold together with a spatula, just until combined. In a separate bowl, whisk the egg whites until stiff peaks form, then gently fold them into the batter.

Line a 22 x 33 cm baking tin with baking paper. Transfer the batter to the tin and level the surface. Spoon the custard over the batter in small portions; it does not need to form an even layer. Arrange the cooled and drained rhubarb over the top.

Bake the fluffy rhubarb and custard cake at 160–170°C for approximately 40 minutes, or longer if necessary, until a skewer inserted into the cake comes out clean. Remove from the oven and leave to cool slightly in the tin, then transfer to a serving plate and leave to cool completely. Dust with icing sugar before serving, if desired.

Enjoy!