Rhubarb and custard cake and Naked Cakes book review

Rhubarb and custard cake recipe and Naked Cakes book review

This recipe for a rhubarb and custard cake is absolutely delicious and is a great way to use the rhubarb that is in season now - especially if you should find yourself with a surplus.

The recipe is from a book called Naked Cakes by Hannah Miles, which is available to buy from Prezzybox. The book is full of utterly stunning cakes - all of them simple and without a lot of icing or decoration.

That's not to say that they're not decorated. On the contrary the use of layers, colours, edible flowers, fruit, meringue, macarons and many other things means that the cakes are all beautiful to look at - but not hidden under layers of icing. The cakes all look lovely and this book would make a lovely present for someone who loves baking. To give you a little taste the other recipes include tiny clementine cakes, chocolate peppermint roulade with frosted mint leaves and a pistachio layer cake.

I chose to make this rhubarb and custard cake to share with you all for several reasons - firstly because I really love rhubarb and am always happy to make something new with it. Secondly though, I needed to make a spring-themed recipe to take along to my baking club, Band of Bakers. And what better audience to judge a recipe than a group of bakers. Their verdict? Well, at the end of the night there was one solitary slice left for me to take home for my husband. Definitely a success.

Rhubarb is a vegetable - even though it tastes more like a fruit and tends to be used in desserts and cakes rather than savoury dishes and this is a great hidden vegetable recipe as half of the rhubarb is hidden in the cake mix and the other half is used in the middle of the cake with the custard cream. Unfortunately the bakers didn't leave any for the kids to try but this is definitely a cake I'll be making again for them.

Naked Cakes book review

Here's the recipe if you fancy making one for yourself. This is slightly adapted from the original.

Ingredients
For the roasted rhubarb

600g rhubarb, trimmed and chopped into 3cm pieces
80g plus 1 tbsp caster sugar
1 tsp vanilla extract

For the cake
225g unsalted butter
225g caster sugar
4 large eggs
225g self raising flour
2 tsp baking powder
2 tbsp buttermilk or sour cream
1 tsp vanilla extract

For the custard cream
200ml double cream
3 tbsp custard
1 tsp vanilla extract

Pre-heat the oven to 180°C. Put the rhubarb in an ovenproof sigh with the sugar, a tablespoon of water and the vanilla. Bake for 20-25 minutes until the rhubarb is soft. Allow to cool. Leave the oven on to bake the cake.

Prepare two 20cm round cake tins by greasing and lining with baking paper.

Beat the butter and sugar in a bowl until light and creamy. Add the eggs, one by one, and whisk again. Fold in the flour, baking powder, buttermilk or sour cream and vanilla using a spatula until completely incorporated. Gently fold in half of the cooled roasted rhubarb.

Divide the mixture equally between the two prepared cake tins. Bake for 25-30 minutes until the cakes are golden brown, spring back to the touch and a skewer inserted into the centre comes out clean. Leave to cool in the tins for a few minutes then turn out onto a wire rack to cool completely.

To make the custard filling whisk together the cream, custard and vanilla until thick. Place one of the cakes on a serving platter and cover with spoonfuls of the custard cream. Top with the remaining roasted rhubarb, draining to remove any cooking liquid. Top with the second cake, and dust with icing sugar.

If you're not serving straight away store in the fridge.

Disclaimer: I received a copy of Naked Cakes from Prezzybox to review. I didn't receive any other payment for this post.

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