Rhubarb Cake
Sink your spoon into rhubarb pudding cake and discover a dessert that is every bit as nostalgic as it is delicious. Soft cake holds a silky vanilla custard with tart rhubarb peeking through and a crisp crumble on top. Whether served warm after dinner or enjoyed the next day with a cup of tea, this cake is a real treat every time.
Ingredients
|
Rhubarb
|
300 g |
|---|---|
|
Sugar
|
1 tbsp |
|
Corn flour
|
2 tbsp |
Cake base
|
Butter, unsalted
|
120 g |
|---|---|
|
Sugar
|
110 g |
|
Vanilla extract
|
2 tsp |
|
Salt
|
1 pinch |
|
Eggs
|
2 |
|
Wheat flour
|
170 g |
|
Baking powder
|
1½ tsp |
Crumble
|
Cold butter
|
75 g |
|---|---|
|
Sugar
|
75 g |
|
Plain flour
|
100 g |
|
Salt
|
1 pinch |
Vanilla custard
| 200 ml | |
|
Egg yolks
|
2 |
|
Sugar
|
30 g |
|
Corn flour
|
15 g |
|
Vanilla pod or 1 Tbsp of vanilla extract
|
1 |
Instructions
Vanilla custard
Crumble
Rhubarb cake
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Do not rush the custard preparation, as egg yolks are sensitive to heat and require a gentle approach. Keep the heat low and steady to prevent curdling, and use a heavy-based pot, so the heat distributes evenly. Whisk continuously, making sure to reach the edges of the pan, where the custard thickens faster. Remove it from the heat as soon as it reaches the right consistency, as it will continue to thicken slightly. If you want an extra-smooth finish, pass it through a sieve.
The centre of the cake takes longer to set than the edges because of the custard and rhubarb layers. Give it a gentle shake or press lightly in the middle to check if it is ready. It should feel set but still have a slight softness without being runny.
FAQ: Questions about rhubarb cake
If you are wondering how to store, freeze, or prepare parts of your rhubarb cake in advance, these answers to common questions will guide you through it.
Can I use frozen rhubarb for rhubarb cake?
Yes, you can use frozen rhubarb for rhubarb cake. It softens as it bakes, so there is no need to thaw it first. Mix it with sugar and cornflour as described in the recipe, which helps absorb the extra moisture it releases and keeps the texture balanced.
Can I make the rhubarb cake ahead of time?
Yes, you can prepare the rhubarb pudding cake ahead of time. Make the vanilla custard up to a day in advance and store it in the fridge with cling film pressed directly onto the surface. Prepare the crumble mixture ahead of time as well and keep it chilled. When ready to bake, assemble the cake with fresh batter, custard, rhubarb, and crumble, then bake as directed. If you prefer to make the whole cake ahead, bake it earlier in the day and let it cool and set before serving.
How should I store rhubarb cake?
Store rhubarb cake in the fridge and keep it well covered once cooled completely. Use cling film or foil if it is still in the tin, or place slices in an airtight container to protect the texture and flavour. Because of the custard, it needs to stay chilled and will keep well for up to 3 days. Before serving, let it sit at room temperature for about 15–20 minutes to take the chill off, or warm it in the oven at around 150 °C for a few minutes.
Can you freeze rhubarb cake?
Yes, you can freeze rhubarb cake, though the custard will likely become softer and a bit grainy. Cut it into slices and wrap each one tightly in cling film before placing them in an airtight container or freezer bag. Freeze for up to 2 months. Once you plan to serve it, defrost the slices in the fridge and warm them briefly in the oven at 150 °C to help the crumble regain its crisp texture.
Nutritional values per serving
Energy:
570 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 3.3 g |
| Protein | 4.8 % | 6.8 g |
| Fat | 47.5 % | 30.6 g |
| Carbohydrates | 47.7 % | 66.9 g |
Try our delicious rhubarb cake
This rhubarb cake recipe combines several much-loved favourites in one bake, with soft rhubarb cake, silky vanilla custard, and a buttery crumble topping. Beneath the rhubarb, the custard adds a creamy layer, while the crumble turns lightly crisp in the oven, bringing texture to every mouthful. It is a cosy dessert with plenty of contrast, making each bite more intriguing than the last.
If you are still in the mood for more rhubarb, there is plenty more to explore with our crunchy rhubarb crumble traybake, rustic rhubarb galette, and easy rhubarb tart.
Layered with soft vanilla custard, rhubarb, and crumble
A great cake relies on its layers, starting with a soft cake. The base is topped with a velvety vanilla custard for a comforting sweetness, followed by pieces of rhubarb as a tangy counterpoint. The crumble layer on top is a key part of the texture, turning golden and incredibly crisp as it bakes. The heat helps the rhubarb juices seep into the cake, keeping it soft and moist beneath the toasted topping.
The ideal dessert for any gathering
If you are hosting a big celebration or simply fancy a cosy afternoon treat, this rhubarb cake is a fantastic choice. It has a beautiful, rustic look, but you can still serve it when the occasion calls for something a little extra.
Serve it with a cup of coffee or tea in the afternoon, and add a dollop of crème fraiche to make it even more indulgent. If you are heading outside for a spring picnic or a summer BBQ, a slice of this cake topped with melting vanilla ice cream is the ultimate way to enjoy it in the sunshine.
Experiment with the recipe
It is easy to give this rhubarb cake recipe a personal touch. A good trick for a richer base is to swap a bit of the flour for ground almonds, which results in an even softer, more tender crumb. It adds a bit of moisture and a lovely, nutty flavour that complements the vanilla custard.
You can also elevate the rhubarb layer by adding a bit of grated ginger, which provides a pleasant, peppery flavour with a hint of lemon, while orange zest offers a fresh, citrusy note. If you have other fruit on hand, like apples or pears, adding a few slices is an excellent way to introduce extra sweetness and a softer texture.
Try to mix some chopped nuts into the crumble. Walnuts add a firmer texture and a slightly bitter note, while almonds contribute a buttery, sweet taste. You can also use brown sugar instead of white in the crumble. It has a rich, toffee-like sweetness that makes the golden crust even more flavourful.
After experimenting with this rhubarb cake, it is a great moment to continue exploring rhubarb in new ways. You can find plenty of inspiration in our rhubarb dessert recipes. For a deeper dive, have a look at how to cook with rhubarb, explore ideas in easy and simple rhubarb recipes and rhubarb cakes, tarts, and pies, or try more fruity combinations with 6 delicious rhubarb and strawberry recipes.
