Rhubarb season is well and truly here 💛 we always have some at home and it’s from a plant that was originally grown in my grannies garden but we took a root of it and brought it with us when we moved so the plant is well over 50+ years and she brings the goods every year 💛
This is a rhubarb and almond cake with a custard buttercream. Rhubarb&Custard…what’s not to love?! This cake is a stunning tea cake on its own but the buttercream does add a fantastic element to it. I prefer to make my own custard and add it to whipped butter but you can do it an easier way as well 👌🏻
I’d bake the rhubarb and the custard first, both those will be cooled and ready to use when the cake is cooled.
I did the rhubarb and the custard one one day and then the cake the next. Make it work for you 😁
Rhubarb:
2-3 stalks of baked or stewed rhubarb (place rhubarb on baking sheet or pan and add 1cup sugar. Bake @170oC or cook over a medium heat until the rhubarb is just about holding its shape but soft to the touch when pushed)
For the custard buttercream:
You can either make normal buttercream and add in some custard powder (200g unsalted butter & 250g icing sugar - whip until smooth and then add 25g custard powder) or for this I made my own custard and then whipped it into unsalted butter. The fresh custard & the butter is much less sweet but I love that about it, especially with the tanginess of the rhubarb.
grab:
250g milk
1 Tsp vanilla bean paste
3 egg yolks only
15g plain flour
10g cornflour
65g caster sugar
25g unsalted butter
Place milk & vanilla in a pan - bring to gentle simmer
In a bowl add the egg yolks, flours and sugar
Pour the hot milk in a slow, steady steam into the egg mix whisking constantly
Return the mix to the saucepan and over a gentle/medium heat, constantly whisking hard until the custard starts to thicken
Place in a bowl covered with cling film until cooled
Place 300g unsalted butter (room temperature) into a large bowl and whisk with an electric mixer until pale and creamy
Add in the cooled custard a tablespoon at a time until the mixture is light and fluffy. You might not need all the custard but add to your own taste preference
Pipe the buttercream onto the cooled cake
For the cake:
190g butter (room temp or heated for 15s in microwave)
190g caster sugar
140g plain flour
3 eggs
1 tsp baking powder
25ml milk
50g ground almonds
How?
Preheat oven to 170oC. Grease a 2lb loaf tin and line with baking paper
Using an hand / electric stand mixer, cream the butter & sugar together. Add in plain flour, baking powder, eggs and milk. Mix well until just combined.
Add in ground almonds and fold into the mixture
Spoon into the prepared tin. Place a few tablespoons of the stewed rhubarb and using a skewer or knife, lace it through the batter to create almost a marbled effect
Place in the oven and bake for 40-45 mins until firm to touch and golden. Place into a cooking rack and leave to cool completely
Pipe the buttercream on top of the cake
