For the cake:
120g butter, soft
100g sugar
1 tbsp vanilla sugar
1 egg
180g flour
a pinch of salt
2 tsp baking powder
350g rhubarb stalks
2 tbsp sugar
½ tsp cinnamon
For the custard:
20g vanilla custard powder*
seeds from 1 vanilla bean (optional)
200ml cream
2 eggs
3 tbsp sugar
23 cm springform cake tin, Prep: 30 min, Oven: 40 min
Preheat the oven to 170°C fan.
Prepare the cake by mixing the butter with the sugar and vanilla sugar until pale. Add the egg and whisk until well incorporated. In a separate bowl, mix the flour with a pinch of salt and the baking powder. Add to the butter mix and mix until you get an even batter.
Grease and flour 23-cm Springform and distribute the cake batter all over the base, patting the dough down with lightly wetted hands as it will be quite sticky.
Wash the rhubarb stalks, cut into ½ cm thick slices and put into a bowl. Mix the sugar with the cinnamon and toss with the rhubarb. Distribute the sugary rhubarb over the cake base and bake for 10 minutes.
Meanwhile, prepare the custard by whisking all the ingredients together in a jug.
After 10 minutes, take out the cake and pour over the custard. Put back in the oven and bake for another 35 minutes, so that the custard layer has set.
Leave the cake to cool in its tin before serving.
TIPS:
• For a flavour variation you can omit the cinnamon and add 50g chopped crystalized ginger instead.
• You can make this cake with all kinds of fruit, like mirabelles, cherries or blueberries.
*This is ‘Puddingpulver’ or Bird’s Eye custard powder in the UK. If you don’t have custard powder you can omit it and use one additional egg and a bit of vanilla extract instead.
Merci fir dat Rezept
Merci 🙂 Freet mech dass et dir gefällt!
Hello Anne, would like to know which book this recipe is from please –
Rhubarb and custard cake.
Tonight I am making kachkeis quiche, looking forward to it
Thanks in advance
Happy Monday!
Hi Joanne, this recipe hasn’t been featured in a book yet, so it’s only here online. Enjoy the quiche 🙂
Merci villmools 😊
Hello Anne, thank you so much for sharing this recipe😊 I tried it and it was perfect 🤩 everyone loved it!
I also have a question, can i store fresh rhubarbs in freezer and to use it for the custard cake another time?
Thank you 😊
Hey Doni, very happy to hear you liked the rhubarb cake! Yes you can chop the rhubarb and freeze it, and then just use the cubes straight from the freezer in the batter (no need to defrost them before). Hope that helps!
I always love these recipes wish the measurements where in English,I understand German but have a problem with the measurements, been looking for a good Rhabarber recipe.can anyone help, thank you.
Hi Yvette, not sure what you mean with English measures. If you mean US weights and measures (with cups and ounces), I don’t dare to convert to those since they’re so unprecise… you can google the conversions if needed? I hope this helps.
Could someone post using English measuring system? And what can we use instead of the pudding/custard ingredient?
Hi Pat,
not sure what you mean with English measuring system. If you mean US weights and measures (with cups and ounces), I don’t dare to convert to those since they’re so unprecise… you can google the conversions if needed? I hope this helps.
Also, as indicated at the bottom of the recipe, you can replace the custard powder with one additional egg and a bit of vanilla extract.