The Crazy Kitchen: Rhubarb and Custard Sandwich Cake

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Saturday 24 August 2013

Rhubarb and Custard Sandwich Cake

We've had loads of support over the last few days with mine and Jenny's Great Bloggers Bake Off and there are some fabulous entries so far. You can find them all on our Pinterest board:

The last of our Angel food cake was eaten yesterday and as my brother and sister in law are visiting tomorrow I thought it would be nice to bake a cake to enjoy with a cuppa. I had made some rhubarb jam earlier in the week for a rhubarb cake that I was going to make after Great British Bake Off, but I opted for the angel food cake instead. I still really wanted to make the rhubarb and custard cake so this was a good excuse.

It's probably best to make the jam in advance and allow to chill in the fridge at least overnight.

I decided to try out one of the most popular victoria sandwich recipes so far in the challenge - 200g butter, 200g sugar, 200g flour & 4 eggs and added some ground almonds into the flour. Unfortunately (for my brother) the cake was very good so there may only be half of it left for our visitors, whoops!

rhubarb and custard sandwich cake

Rhubarb and Custard Sandwich Cake

200g Stork for baking
200g Caster sugar
4 Eggs
175g self raising flour
25g Ground almonds

250g Rhubarb, sliced into 2cm pieces
100g Caster sugar
vanilla pod

100g Butter, softened
75g pack of instant custard
125g Icing sugar
2 tbsp milk
1 tsp vanilla extract

  • Place all the jam ingredients in a pan and bring slowly to the boil
  • Simmer for around 20 minutes until thickened
  • Pour into a sterilised jar until ready to use- you can leave the vanilla pod in
  • Beat the Stork (or butter) and sugar together until pale & creamy
  • Beat in the eggs one at a time
  • Fold in the flour and almonds
  • Divide between 2 sandwich tins greased & lined with baking paper
  • Bake in a 180 C oven for 20 minutes
  • Leave to cool in the tins for 10 minutes before turning out & cooling on a wire rack
  • Make the buttercream by beating all of the ingredients together until pale, smooth and creamy
  • Sandwich the cakes together with the jam (as much or as little as you want - make sure you save some to go on your crumpets!) and buttercream

rhubarb and custard sandwich cake rhubarb and custard sandwich cake


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