This cake sadly did not turn out like the cake in the recipe book, but disappointing visuals aside it was a very tasty cake.
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It's essentially a standard sponge cake with a layer of custard and stewed rhubarb baked on top, except with mine the custard and rhubarb sank to the bottom and the sponge rose above it.
The juices from the stewed rhubarb were meant to be reserved for drizzling on top of the cake before serving. As you can see mine was more of a thickened sauce than a drizzle as I think I over reduced it. Still delicious though.
My "patisserie cream" (custard) didn't look right either. My electronic scale went a bit funny on me so I think I added more cornflour than intended and because I added it directly on top of the eggs to save on washing more dishes, I couldn't take it out to weigh again. It ended up pretty thick and bouncy, but still a lovely flavour so I used it anyway.
So yes, there are errors and a bit of disappointment (and a lot of washing up) but it really was a delicious cake and that's what matters most. The custard topping made a lovely change from an icing so perhaps I should revisit it again. . . but take more care with the cornflour.
On a totally separate note my 8 month old kitten got stuck on a neighbour's roof yesterday. He was wailing his head off and after a few hours of seeing him unable to get down off the chimney stack we had to go rescue him. I can tell you it's an interesting way to meet your neighbours. "Hi there, I live in the house diagonally above you. Would you mind if I put a giant ladder up the front of your property so I can retrieve my kitten?"
At least 3 other sets of neighbours came to see what was going on. I fear we're going to known as the couple in the village with *that* cat. Haha.
Rhubarb and custard cake
Recipe mildly adapted from "Bronte at home" by Bronte Aurell
Stewed rhubarb topping:
400g rhubarb, washed and cut into 3/4" chunks
30g butter
50g caster sugar (I would perhaps use slightly less next time)
1 teaspoon vanilla extract
Pastry cream/ custard:
500ml + 2tbsp whole milk
1 tsp vanilla bean paste
1 large egg + 1 egg yolk
100g caster sugar
30g cornflour
1/2 tsp salt
25g butter
Cake:
175g butter/ Stork baking margarine
200g caster sugar
4 large eggs
200g plain flour
1 tsp vanilla bean paste
1 1/2 tsp baking powder
Preheat the oven to 180c/160c fan/gas mark 4 and grease and line a 23cm/ 9" round spring form cake tin.
Make the stewed rhubarb first. Melt the butter in a saucepan over a low heat then add the sugar and vanilla. Stir in the chopped rhubarb and stew for 2-3 minutes to start the cooking process then take the pan off the stove and set aside (I left mine for about 5 minutes, I'm guessing that's why I didn't end up with much juice.)
Whilst the rhubarb cools make the pastry cream/ custard. First, heat the milk and vanilla bean paste in a saucepan on the hob.
In a separate bowl whisk the eggs and sugar together then add the cornflour and combine.
When the milk just about starts boiling take it off the heat and pour roughly 1/3 into the egg mixture, whisking continuously, then pour this mixture back into the saucepan of hot milk on the stove. Bring to the boil and keep whisking until the mixture thickens (about 1 minute) then take off the heat. Stir in the salt and butter.
Pour the custard into a cold bowl and press a sheet of baking parchment or clingfilm on top to stop a skin from forming.
Finally, make the cake. In a large bowl beat together the butter and sugar until fluffy with a mixer, about 5 minutes. Add the eggs one at a time, mixing well between each addition, then the vanilla.
Combine the flour and baking powder in a separate bowl then fold into the egg mixture until everything is fully combined.
Pour the mixture into the cake tin then spread 150 - 200g of the pastry cream on top. Remove the rhubarb from the syrup and scatter evenly on top of the pastry cream. Bake the cake in the oven for approx. 1 hour until risen and a skewer inserted into the centre of the cake comes out clean. I put a layer of grease proof paper over the top of the cake after 45 minutes to stop the top from browning further but allow the cake to continue baking.
Allow the cake to cool slightly before drizzling the reserved rhubarb stewing syrup on top. Serve the remaining custard with the cake too as it's delicious.