Homemade custard
Once you've cracked this technique for silky smooth vanilla custard, you'll never go back to tinned
Rhubarb crumble cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts into 8 slices
Skip to ingredients
- 250g pack of buttersoftened
- 250g golden caster sugarplus 1 tbsp
- 2 tsp vanilla extract
- 5 large eggs
- 300g plain flourplus 7 tbsp
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 300g rhubarbwashed, trimmed and finely sliced
Nutrition: per serving
- kcal304
- fat15g
- saturates8.7g
- carbs36.8g
- sugars17.6g
- fibre1.5g
- protein4.8g
- salt0.5glow
Method
step 1
Heat oven to 160C/140C fan/gas 3 and grease and line the base and sides of a deep 20cm round cake tin with a little of the butter and baking parchment. Put the butter, 250g sugar and vanilla into a big mixing bowl. Beat until light and fluffy with an electric whisk.
step 2
Beat in the eggs, one by one, then fold in the 300g flour and baking powder. Spoon out 85g of the batter, and stir the extra 7 tbsp flour and cinnamon into this with a cutlery knife so it becomes crumbly.
step 3
Fold the rhubarb into the rest of the cake batter and scrape into the prepared tin. Scatter over the crumble mix followed by 1 tbsp sugar. Bake for 1 hr 15 mins, until a skewer poked in comes out clean – you’ll need to lay a sheet of foil on top after an hour if the cake is browning too much. Cool for 15 mins in the tin, then finish on a wire rack.
