My colleague has an abundance of rhubarb in her allotment this year and has been generously giving them out. I'm not a huge fan of rhubarb but decided I could bake something with it. I've seen rhubarb and custard cakes previously and whilst searching for a recipe I came across this rhubarb custard crumble cake which sounded heavenly. It's the perfect cross between cake and pudding and if you're indecisive like me, you get cake, custard and crumble all at once!
The cake was absolutely delicious and received high praise at work. The sponge was light and moist and the custard layer sandwiched with rhubarb and crumble was divine. It's definitely changed my mind about rhubarb and I can't wait to make this again!
Of course this fits in nicely with this month's AlphaBakes which I am hosting this month. The letter is R for rhubarb. Caroline from Caroline Makes is my co-host who will be hosting next month.
I'm also sending this to Made with love Mondays hosted by Javelin Warrior. This cake is made entirely from scratch including the custard.
Rhubarb is definitely in season currently so I'm also sending it to Simple and in Season hosted by Ren from Ren Behan.
rhubarb... 
...coated in sugar 
cooking the custard 
ready to assemble the cake
start with a layer of custard on top of the sponge mix 
add a layer of rhubarb 
and finally the crumble mix 
fresh from the oven 
You can see the different layers in the cake - perfect with more custard or ice-cream or just on its own! Recipe from Bake for the Border
The only changes that I made was:
1. To use 1 vanilla pod for the custard instead of vanilla extract
2. To use approximately 350g rhubarb instead of 800g as that was all I had and it worked out fine. If you prefer more rhubarb and less cake then I would suggest halving the sponge recipe and using 700-800g rhubarb or use a very deep tin so all the layers will fit!
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