rhubarb and custard cake
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| ready for baking - rhubarb and custard cake |
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| Just out of the oven - rhubarb and custard cake |
rhubarb and custard cake
Rhubarb and custard - the perfect combination - and delicious in this quick and easy cake. A lovely way of using seasonal spring rhubarb too. Happy baking!
ingredients
2/3 cup granulated sugar , plus 2 tbsp for the topping
3 eggs
1/4 cup oil
1/4 cup yogurt/creme fraiche
1 teaspoon vanilla extract
1 cup plain white flour
2 tbsp Birds custard powder (or cornflour if you don't have any)
1 teaspoon baking powder
pinch of salt
1.5 cups rhubarb - chopped in about 1/2 cm dice
method
3 eggs
1/4 cup oil
1/4 cup yogurt/creme fraiche
1 teaspoon vanilla extract
1 cup plain white flour
2 tbsp Birds custard powder (or cornflour if you don't have any)
1 teaspoon baking powder
pinch of salt
1.5 cups rhubarb - chopped in about 1/2 cm dice
method
Preheat oven to 350 degrees F/gas 4/177 degrees C. Grease/line a 8 inch cake tin or loaf tin (I used a 12 x 4 1/2 inch loaf tin)
Mix together eggs and 2/3 cup of sugar for a few minutes until light/foamy
Add the yogurt, oil and vanilla extract and mix well
Stir in flour, custard powder (or cornflour), baking powder and salt and mix to combine
Pour into your prepared cake/loaf tin
Spread the diced rhubarb on the top of the cake batter and sprinkle with 2 tbsp sugar
Bake for 30 minutes or until golden, and an inserted skewer comes out clean
Leave to cool in the tin before serving in slices
Preheat oven to 350 degrees F/gas 4/177 degrees C. Grease/line a 8 inch cake tin or loaf tin (I used a 12 x 4 1/2 inch loaf tin)
Mix together eggs and 2/3 cup of sugar for a few minutes until light/foamy
Add the yogurt, oil and vanilla extract and mix well
Mix together eggs and 2/3 cup of sugar for a few minutes until light/foamy
Add the yogurt, oil and vanilla extract and mix well
Stir in flour, custard powder (or cornflour), baking powder and salt and mix to combine
Pour into your prepared cake/loaf tin
Spread the diced rhubarb on the top of the cake batter and sprinkle with 2 tbsp sugar
Spread the diced rhubarb on the top of the cake batter and sprinkle with 2 tbsp sugar
Bake for 30 minutes or until golden, and an inserted skewer comes out clean
Leave to cool in the tin before serving in slices
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This looks delicious, so I will definitely be making one soon and eating it, of course! #,mudpiefriday@_karendennis
ReplyDeletethanks so much - went down well at our choir tea break today - definitely one i'll be making again soon...
DeleteYum! We love rhubarb and are so pleased it's back in season. :)
ReplyDeleteUs too! Have loved rhubarb since I was a child - delicious stuff :)
DeleteYum! This looks so good. I need to use rhubarb when baking! #bloggersbest
ReplyDeleteThis was the first time I added it in its raw state like this - worked so well - definitely a new favourite cake here.
DeleteMy husband has just grown a lot of rhubarb and sending this to him now xx Thanks for sharing with #bloggersbest x
ReplyDeleteI just wish we had some more in our garden too - I love it! Let me know how you get on with the recipe :)
DeleteThis looks soooo delicious! I'm gonna be heading straight to the garden to get some rhubarb picked now! :) xo
ReplyDeleteI'd recommend it - can't wait to make this again - just need more rhubarb to grow! ;) Have a fab week :)
ReplyDeleteThis sound lovely and so fresh, perfect fro the summer time X #bloggerclubuk
ReplyDeletethank you - a real spring cake! Just waiting for picnic weather now ;)
DeleteI love the flavour combination of rhubarb and custard and this cake sounds delicious! I'd love it warm with extra custard!
ReplyDeleteJust a delicious classic combination - and would definitely be delicious with warm custard too :)
DeleteI have only ever had rhubarb in a crumble but would love to try this so have pinned it for later! #bloggerclubuk
ReplyDeleteThis sounds lovely..... But what's not to love about Rhubarb & Custard?! Great minds think alike indeed..... Lovely cake! x
ReplyDelete