Rhubarb custard crumble cake

Fruity sour rhubarb with sweet custard on a cake. Best!

By Arale

On 25.06.2024

Ingredients:

bunch rhubarb, trimmed, cut into 3cm pieces

150 g

strawberries, halved

orange, rind finely grated, juiced

1 tsp

ground cinnamon

3/4 cup (165 g)

caster sugar

1 cup (150g)

plain flour

½ cup (40g)

shredded coconut

125g

butter, melted

⅓ cup (40g)

custard powder

1½ cups (375ml)

milk

50g

butter, chopped

⅓ cup (50g)

plain flour

½ cup (45g)

rolled oats

¼ cup (55g)

brown sugar

2 tbs

flaked almonds

1 tsp

ground cinnamon

Instruction:

Preheat oven to 180°C. Line a rimmed baking tray with baking paper. Arrange the rhubarb and strawberry on the tray.

Drizzle with orange juice and sprinkle with orange rind and 1 tbs sugar. Bake for 10 mins or until just tender.

Meanwhile, grease the base and sides of a 16cm x 26cm slice pan and line with baking paper, allowing the sides to overhang.

Combine the flour, coconut, butter and ⅓ cup (75g) of the remaining sugar in a bowl. Spoon into the prepared pan and use the back of the spoon to spread and press until smooth.

Bake for 15-20 mins or until golden brown.

Combine the custard powder and remaining sugar in a saucepan. Gradually add the milk, in batches, stirring well after each addition. Place over medium heat and cook, stirring constantly, for 5-7 mins or until the custard boils and thickens. Pour custard over the coconut mixture and top with rhubarb mixture.

To make the crumble topping, place butter, flour, oats, sugar, almonds and cinnamon in a bowl. Use your fingertips to rub until the mixture is just combined. Sprinkle over the rhubarb mixture.

Bake for 30 mins or until golden brown. Set aside in the pan to cool completely, after that cut into squares to serve.

Bento Book

Rhubarb custard crumble cake

Ingredients:

Instruction: