I have been saving this recipe for Rhubarb Custard Tea Cake since last summer when I found it after rhubarb season was over. My grandmother made the best rhubarb cream pie and I had visions of this cake being similar to it…I was hoping it would be anyway. I had my work cut out for me because the recipes that appeared on several blogs were different in important ways and the original recipe called for BIRD’S CUSTARD POWDER. Have you ever heard of it…I sure hadn’t. The custard powder was the base for the filling and some went into the cake batter. It gives the cake a beautiful golden color and I didn’t have a clue what to use as a substitution. The blogs offered a from-scratch cream filling to substitute for the one made from the mix and I decided to take that route rather than to search for it . Aarrgghhh…big mistake. After the second failure I was about ready to give up on the filling but decided to try to find a remedy for a separated custard on Google. It was just nasty looking…twice. I was lucky to find a similar cream filling recipe in one of Ina’s recipes. She said that it was common for cream fillings to separate and if that happened to just beat the heck out of it with a whisk and it should smooth itself out and be perfect…and so it was. This cream filled cake differs from other well known similar cakes because the filling is baked right in the batter. The cake isn’t split after baking and then filled the way Bienenstich Kuchen (German Bee Sting Cake) is.
The other cake recipes emphasized how thick the batter was and that it was difficult spreading it out to cover the bottom of the pan (half the batter) and then covering the custard with the other half. My batter spread easily so I was thinking that there was probably some mistake here. It turned out great, so no problem. This will be so much easier the next time I make it. The guesswork will be gone.
I lined an 8-inch spring form pan with parchment paper, a sheet on the bottom that goes beyond the ring. Just spread it out and clamp the ring on top. Wipe shortening or butter on the inside of the ring and attach strips of parchment to it. Evenly spread half the batter on the bottom of the pan, making sure it is fully covered. Then spread the chilled cream mixture onto the batter. Spoon tablespoons of the remaining batter on top of the custard and gently smooth out to cover.
Cover the top of the dough with 1-inch pieces of rhubarb. Spread with melted butter and sprinkle with sugar. The two bloggers who made this cake placed spears of rhubarb on the batter like the spokes of a wheel…it was very pretty but both said the cake needed more rhubarb. This was my solution and I think it still could have used more. Next time I make this I will try poaching larger pieces of rhubarb in a sugar syrup before I place it on the cake for appearance and softer pieces of rhubarb. I think it dried out a little bit after 1-1/2 hours in the oven. The cake has a wonderful flavor, and the ribbon of custard that runs through it is delicious. The cake is on the dense side because of the moisture it absorbs from the custard…all good.
I loved this cake and will make it several times this summer I’m sure. I think it would be delicious with apricots, peaches, blueberries, apples, so many different summer fruits. I see that Bird’s Custard Powder is available at the local World Market so will stop by and pick up several cans. This will make the process of baking this yummy cake much easier. I’ll know what I’m doing next time. I recommend the 8-inch spring form pan…anything bigger and the cake will be too thin.
This recipe appears in THE CAKE STALL by the Australian Women’s Weekly and can also be seen at EAT, LITTLE BIRD and TABLE FOR 2…OR MORE. Their cakes are beautiful and you can see how they make them. The custard powder gives the cake a lovely color.
- 200 g (6-1/2 ounces) butter
- 110 g (1/2 cup) superfine sugar
- 2 eggs
- 185 g (1-1/4 cup) all-purpose flour
- 2 teaspoons baking powder
- 40 g (1/3 cup) Custard Powder
- 1-2 fresh rhubarb stalks
- 20 g (1 tablespoon) melted butter
- 4 teaspoons granulated sugar
- 2 tablespoons custard powder
- 55 g (1/4 cup) superfine granulated sugar
- 250 ml (1 cup) milk
- 20 g (1 tablespoon) butter
- 2 teaspoons vanilla extract
- 300 ml (1-1/4 cup) whipping cream
- 1 vanilla pod
- 3 egg yolks
- 3 teaspoons cornstarch
- 2 tablespoons sugar
- Mix together the custard powder and sugar in a small saucepan. Whisk in the milk and bring the pan to a boil, stirring frequently.The mixture will start to thicken very quickly, and when it does take the pan off the heat. Whisk in the butter and vanilla extract. The custard should be quite thick and will thicken more upon cooling. Place some plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let cool to room temperature, then refrigerate for several hours.
- Heat the whipping cream in a small saucepan with the split vanilla bean. In a medium bowl whisk together the egg yolks, cornstarch and sugar. When the cream is almost to a boil remove the vanilla bean. Slowly pour the mixture into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and continue whisking over medium heat until the mixture has thickened. Remove from heat. If the mixture breaks down beat it vigorously with a whisk until it is smooth and creamy. It needs to be thick. Pour into a bowl and cover the top with plastic wrap. Cool for 30 minutes and then refrigerate for an hour.
- Preheat oven to 350 degrees F. Cream the butter and sugar until it is light and fluffy. Beat in eggs, one at a time, together with a tablespoon of the flour to help it all come together. Add the remaining flour, baking powder, and custard powder, and mix well. The batter will be thick because there is no liquid, but it should be spreadable.
- Line the bottom of an 8-inch cake pan or an 8-inch spring form pan with parchment paper. Butter the sides and line with more parchment. Use a small spatula or the back of a large spoon to spread half the batter into the pan, making sure it covers all the surface. Spread the custard mixture over the cake batter. Dollop spoonfuls of the remaining cake batter over the custard and carefully spread to completely cover the custard. Chop the rhubarb into the desired size pieces and arrange on top of the cake. Brush the top of the cake with melted butter and sprinkle generously with sugar. Bake about. 1-1/4 to 1-1/2 hours. Cool the cake in the pan for about 20 minutes, then remove from pan and cool on a wire rack.
Cathy, this is a gorgeous cake. Thanks for working all the kinks out for us. 🙂
Madonna
Madonna/aka/Ms. Lemon recently posted..Greek Salad
It was worth the effort, Madonna. I had been looking forward to trying this recipe and didn’t want to give up. Thanks for your comment.
Cathy recently posted..Rhubarb Custard Tea Cake
You really worked on this one! I am happy that it turned out. (I have never heard of the custard powder, either.) I tried a new recipe and struggled with the technique…sadly, mine ended up in the trash can…
Good work!!
Kate recently posted..Hamburger Basics Plus an Amazing Secret Sauce!
I have chucked many recipes right out of the oven too, Kate. This one was worth putting the effort into. I’m looking forward to trying it with peaches. Have a good weekend.
Cathy recently posted..Rhubarb Custard Tea Cake
Hi Cathy, what a masterpiece, love the custard filling, sounds like you got all the kinks out.
cheri recently posted..Strawberry Avocado Spinach Salad
It will go much easier the next time I make it. Thank you for your comment.
Cathy recently posted..Rhubarb Custard Tea Cake
Looks LOVELY!!
Monique recently posted..Encore des fleurs~et trop de pluie!
And it was delicious as well, Monique. Have a nice weekend. Happy Father’s Day to Jacques.
Cathy recently posted..Rhubarb Custard Tea Cake
Well, you are persistent! It turned out beautiful. I probably would have given up in round one!. Glad you hung in there.
Debra recently posted..Vanilla Cherry Pie with Almond Crumb Topping
Thank you, Debra. Happy I hung in there too. The custard filling really gave me a challenge, but it all worked.
Cathy recently posted..Rhubarb Custard Tea Cake
This sounds and looks so delicious! That custard layer has sealed the deal. Must make…
Julia recently posted..Sparkling Saskatoon Berry Punch
I hope you try the recipe, Julia. I think it’s a keeper. Have a nice weekend.
Cathy recently posted..Rhubarb Custard Tea Cake
A custard filled rhubarb cake? It sounds amazing!!! Wish the hubby would eat rhubarb…so many great baked goods that I’d love to make. But I would never refuse a big slice of your wonderful cake 🙂
Thanks, Liz. It would be great with apples instead of rhubarb. I hope you and your family enjoy a very Happy Father’s Day.
Cathy recently posted..Rhubarb Custard Tea Cake
I have heard of Bird’s Custard Powder. It’s a British product and is available on Amazon. The cakes looks lovely and I’m willing to try it anyway I can. Thanks for working so hard to make it easy for the rest of us.
Thank you, Lal. This was a fun recipe to figure out, especially when it turned out so delicious.
Cathy recently posted..Rhubarb Custard Tea Cake
Beautiful cake. You really mastered this one Cathy. I would have been at a total loss.
Sam
Sam @ My Carolina Kitchen recently posted..The Men Who Influenced the Way I Cook – Father’s Day 2014
There are days when I chuck a problem recipe but I was in the mood to stick it out, Sam. It was worth the extra effort. Have a good weekend.
Cathy recently posted..Rhubarb Custard Tea Cake
I am not sure I would have the patience to make that work of art…beautiful cake, Cathy. My husband would be happy to have a nice big piece…he loves rhubarb. I haven’t seen any rhubarb lately, in fact, very little this year compared to other years, so may have to wait until next year to try it.
Have a wonderful week, Cathy.
Marigene recently posted..Father’s Day Table
I’m pretty sure Bird’s Custard Powder is an English brand and other countries have their own, but all custard powders are the same. Here in South Australia we have Lion brand custard powder as the most common brand and there are other brands on the supermarket shelves.
I cook with rhubarb every winter and poaching it first for a recipe such as this is the right idea.
river recently posted..Musical Monday #12
I’ve never heard of custard powder, but will seek it out. That custard layer in the center really sets this apart.
Ciao Chow Lunda recently posted..Zidarich Winery
Another delicious-looking rhubarb recipe that’s going to be pinned to my rhubarb board on Pinterest! I actually bought Birds Custard Powder for a recipe a few years back and I think I probably got it at World Market also. The custard filling in this rhubarb tea cake looks wonderful, Cathy. You know I love rhubarb 🙂
Susan recently posted..Rhubarb Almond Crumb Cake
Very pretty. I tried to grow it one year, but it did not like the Mississippi heat.
That is a gorgeous cake Cathy. I love how you took the time to spell everything out for us. Thanks!
Penny recently posted..Blueberry Galette and a Night With Friends
It looks lovely. I am thinking of trying to make it. I went through the same problem about custard powder, and finally located some at the World Market, too. After using my expensive new item, I am now convinced that vanilla cook and serve pudding mix would work just as well. Just disregard the cooking instructions on the box, and spoon it out in the same amount as indicated on the recipe. IMHO the custard powder is really not that exotic. In fact, I think that vanilla pudding mix has better flavor.
I love the uniqueness of this cake. You had me at “custard” and “baked right in”. Why, yes, I’ve heard of Bird’s Eye Custard! I use it when making Nanaimo Bar cookies. Is that what you finally ended up using? This cake looks like a bit of work, but I’m not deterred by that. In fact, it looks like a challenge that pays off well. Thanks for linking to my Bienenstich Cake! I need to make that again, too.
Foodiewife recently posted..Hawaiian Macaroni Salad
Hi, super looking cake, going to try it gluten free next. Birds eye custard can be found in large grocery stores in the baking section or in stores that sell anything “British” Usually specialty stores, maybe a Whole foods type of store. In New York State we had a small chain called Fairway that had it. Plus all grocery stores in Canada stock it. Hope this helps, it is a super good product if you are at all not comfortable with custard (which I am) as a main ingredient in Nanaimo Bars. Once again, lovely looking and I am sure a super looking cake.
Such a beautiful looking cake Cathy, “Bejewelled” is the first thought that came to my mind.
bellini recently posted..Celebrate Fathers Day with a Spinach Strawberry Salad with Burrata from My Garden Footprint
This looks like it was wonderful!
Did you substitute anything for the custard powder in the cake? How is custard powder different from cornstarch?
Never mind, I found it at Wegman’s.
Cathy this is a great recipe for rhubarb. I’ve made it twice now but cooked it too long the second time -its a bit difficult to do the knife test (the way I usually check if a cake is cooked) as the knife will always come out sticky! I’m from the UK and Bird’s Custard Powder is a branded product very common in England the company has been going for years. Really enjoying your blog, keep up the good work – just found your biker photo must show my Dad tomorrow who loves bikes and proper cakes 😀