I’ve discovered another great recipe that works really well as a gluten free version. This rhubarb and custard cake (the original recipe is from BBC good food, and has tons of great reviews) is lovely! It’s nice and easy to make too, and it’s a perfect way of using rhubarb, that is in season at the moment. The rhubarb I used for this cake came fresh out of my dad’s garden!
This lovely squidgy vanilla sponge works a treat with the tangy rhubarb. So far, I’ve enjoyed a decent size square of this cake with a cuppa, but just know, it would also make a fabulous pudding – especially if teamed up with some delicious creamy homemade *custard!
If you can, I would suggest you look for pink rhubarb to use in this recipe as it would look much prettier in the cake than my green variety did. But it’s not a game changer, as the cake still tasted fabulous – and at the end of the day that’s what really matters.
400g (14oz) rhubarb
50g (2oz) caster sugar
250g (9oz) butter (I used full fat Lurpak spreadable, but block butter is fine, just leave it out to soften a little before you need it)
175g (6oz) *custard (shop bought custard in a can, not fresh – I used Ambrosia, as it does not list any gluten containing ingredients or ‘may contain’ warnings)
250g (9oz) gluten free self raising flour or mix (I used Sainsbury’s)
250g (9oz) golden caster sugar
½ teaspoon gluten free baking powder
4 large beaten eggs
1 teaspoon *vanilla extract
Icing sugar to sift over the top of the finished cake
Preheat the oven to 200C/400F/Gas 6/180C Fan.
Wash and prepare the rhubarb and cut it into little finger size strips. Scatter the strips onto a baking tray and sprinkle with the 50g of caster sugar.
Cover the tray with foil and pop it into the oven. After 15 minutes remove the foil and let it cook for another 5 minutes.
Remove the tray from the oven. And then with a slotted spoon (leaving as much liquid on the tray as possible), transfer the rhubarb onto a large plate and leave to cool.
Reduce the oven temperature to 180C/350F/Gas 4/160C Fan.
Grease and line a square 8-inch loose bottom cake tin. The original recipe suggests a 23 cm (9 inch) round tin, but I only had a loose bottom square one. Of course, please yourself which you’d prefer to use.
Add the butter, gluten free flour, sugar, baking powder, vanilla extract, custard and eggs into a large mixing bowl and beat together with an electric mixer until smooth and creamy.
Spoon ⅓ of the mixture into the tin and scatter ⅓ of the rhubarb over the top. Repeat again with a second layer. Then spoon the remaining sponge mixture into the tin and finally arrange what rhubarb you have left over the top.
Transfer into the oven and bake for 40 minutes until golden brown. Then place a piece of foil over the top of the cake and bake for a further 20 minutes until the cake is fully cooked. To check it’s done, insert a skewer or knife into the centre of the cake. It should come out clean.
Once baked remove from the oven and leave to cool in the tin.
Turn the cake out once it has gone completely cold and dredge with sifted icing sugar. You may find your rhubarb has sunk a bit. Mine did, but the cakes still a very yummy bake!
For more cakes, puds and treats from me click here.
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.