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slice of rhubarb and custard crumble cake being removed from cake
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5 from 5 votes

Rhubarb and Custard Crumble Cake

A cross between a cake and a tart this delicious cake served with tea and coffee or after dinner as a dessert.
Prep Time40 mins
Cook Time50 mins
Total Time1 hr 30 mins
Course: Cake, Dessert
Cuisine: British
Keyword: baking
Servings: 12
Calories: 389kcal


for the shortcake

  • 250 g butter softened, plus extra to grease (9oz)
  • 150 g golden caster sugar (5oz)
  • 1 large egg
  • 4 tablespoon natural yogurt
  • 350 g plain flour plus extra for dusting (12oz)
  • 1 teaspoon baking powder

for the rhubarb and custard layer

  • 500 g rhubarb cut into 1cm (½in) slices (1lb2oz)
  • 100 g custard powder (4oz)
  • 50 g golden caster sugar (2oz)
  • 2 teaspoon vanilla extract
  • 1 litre milk (1¾ pt)

To complete

  • icing sugar to dust


To make the shortcake

  • Beat the butter and sugar together until pale and fluffy. Add the egg and beat well, then add the yogurt and beat again. Sift the flour and baking powder into the bowl and mix to form a soft dough.
  • Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 6. Butter a 25cm (10in) Springclip pan and then dust with flour. Take about ⅓ of the dough, wrap and pop in the freezer or ice bix of the refrigerator. With lightly floured hands, shape the remaining into a circle. Place in the bottom of the tin,, then use your fingers to press the dough out so that it covers the base and goes 2-3 cm (about 1in) up the side of the tin.
  • Spread the rhubarb out over the dough and chill in the refrigerator while making the custard.

To make the custard

  • Mix the custard powder, sugar and vanilla extract with a little of the milk until smooth. Heat the remaining milk in a saucepan until almost boiling. Then gradually whisk into the custard powder mixture.
  • Return the custard to the pan and cook over a low heat stirring constantly until thickened.
  • Pour the custard over the rhubarb and spread level. Take the reserved dough out of the freezer or icebox and either grate or break into small bits and sprinkle over the top of the custard.
  • Bake for 45 – 50 Minutes until golden. Allow to cool completely. Sprinkle with icing sugar to serve.



Special Equipment
  • 25cm (10in) spring clip cake tin
Cook's Tips
For a sweeter custard add an extra 1-2 tablespoon sugar.
The cake will keep in a cool place covered for up to 3 days. Not suitable for freezing


Serving: 1slice (1/12) | Calories: 389kcal