Recipes
Rhubarb crumble custard cake
An old-school favourite gets a cake-over in this seasonal bake. It’s perfect for afternoon tea or pud.
An old-school favourite gets a cake-over in this seasonal bake. It’s perfect for afternoon tea or pud.
Cook: 1 Hour 10 Mins
Serves: 12
Price: £0.48 per serving
Nutritional Information
Each 111g serving contains
Energy
1614kj
347kcal
1614kj
347kcal
17%
Fat
18.1g
18.1g
Med
26%
26%
Saturates
10.7g
10.7g
High
54%
54%
Sugars
19.6g
19.6g
Med
22%
22%
Salt
0.39g
0.39g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
1454kj/348kcal
Typical energy values per 100g:
1454kj/348kcal
Ingredients
50g Unsalted Butter, for the crumble topping
75g Bake by Asda Plain Flour, for the crumble topping
25g Golden Caster Sugar, for the crumble topping
300g trimmed forced Rhubarb
175g Unsalted Butter, softened
100g Golden Caster Sugar
75g Light Brown Soft Sugar
1 tsp Bake by Asda Vanilla Natural Flavouring
3 Eggs, lightly beaten
225g Bake by Asda Plain Flour
2 tsp Bake by Asda Baking Powder
4 tbsp (60ml) Half Fat Soured Cream
250g Asda Fresh Custard
Method
1
Preheat the oven to 180°C/160°C fan/gas 4. Grease and line the base and sides of a 20cm square tin with baking paper.
2
Start by making the crumble topping. Melt the butter, pour into a bowl and leave to cool for a minute. Add the plain flour, sugar and a pinch of salt and mix to combine until the mixture forms clumps. Set aside.
3
Wash the rhubarb, then pat it dry on kitchen paper and cut each of the stalks into 5cm lengths.
4
To make the cake, either using a stand mixer or electric beaters and a big bowl, cream the butter with both sugars and the vanilla for about 4 mins until pale and light. Scrape down the sides of the mixing bowl with a rubber spatula from time to time.
5
Gradually add the beaten eggs, mixing well in between each addition. Sift the flour, baking powder and a pinch of salt into the bowl, add the soured cream and slowly mix until smooth and thoroughly combined. Scoop the mixture into the lined baking tin and spread level.
6
Spoon the custard on top of the cake mixture in mounds. Arrange the rhubarb over the cake and scatter evenly with the crumble mixture. Bake in the middle of the oven for about 50 mins until the cake is golden brown, well risen and a skewer inserted into the middle comes out clean.
7
Leave to cool in the tin before cutting in half lengthways and then cut each half into 6 rectangles to serve.
8
If you have leftover try roasting the rhubarb to make a deliciously tangy topping for porridge, yogurt or ice cream. Chop remaining stalks into a baking paper-lined, ovenproof dish. Sprinkle 20g sugar per 100g rhubarb plus a tablespoon of water or orange juice. Cover with foil and roast for 15–20 mins after the cake comes out of the oven.