Rhubarb Custard Cake

Delicate layers of vanilla sponge, silky custard and tangy rhubarb compote come together in this elegant rhubarb custard cake. Served alongside a cup of our English Breakfast Tea, the tea's rich, malty character perfectly balances the sweetness of the custard and the tartness of the rhubarb for a classic afternoon tea pairing.

Rhubarb Custard Cake

English Breakfast Tea Pairing

Difficulty

Advanced

Time to Make

2 hours +

Blend

English Breakfast

FEATURED TEA

English Breakfast

To make this blend, our Tea Masters balance malty Indian Assam with brisk Ceylon and bright Kenyan teas. We use a high proportion of second flush Assam (leaves picked at the peak of their quality) to create an invigorating brew full of rich, comforting flavours.

Black Tea

INGREDIENTS

Sponge Cake

  • 7 eggs
  • 160g sugar
  • 210g plain flour
  • 1 tsp baking powder
  • 100ml buttermilk

Custard Filling

  • 40g cornflour
  • 100g sugar
  • 1 tsp vanilla paste
  • 3 eggs plus 1 egg yolk
  • 450g whole milk
  • 100g butter

Rhubarb Compote

  • 300g fresh rhubarb, cut into small pieces
  • 180g sugar
  • 2 tbsp water
  • 1 tsp cornflour mixed with 2 tbsp water

Buttercream

  • 400g butter, softened
  • 370g icing sugar
  • 1 tsp vanilla essence
  • 2 tbsp milk

Mehtod

Step 1: Make the Sponge Cakes

  1. Whisk the eggs and sugar on high speed until pale, light and fluffy.
  2. Add half of the buttermilk and whisk briefly.
  3. Sift in the flour and baking powder, then gently fold into the mixture.
  4. Before the flour is fully incorporated, add the remaining buttermilk and continue folding until combined.
  5. Preheat the oven to 180°C.
  6. Line two 22cm springform tins with baking paper.
  7. Pour one-third of the batter into one tin and the remaining two-thirds into the second tin.
  8. Bake for 25-28 minutes, or until a skewer inserted in the centre comes out clean.
  9. Leave to cool completely.
  10. Once cooled, slice the larger sponge horizontally to create two even layers.

 

Step 2: Prepare the Custard

  1. Heat the milk and butter in a saucepan over medium heat until hot.
  2. In a bowl, whisk together the eggs, egg yolk, sugar, vanilla paste and cornflour.
  3. Add a few tablespoons of the warm milk to the egg mixture and whisk until smooth.
  4. Reduce the heat to low and slowly whisk the egg mixture into the saucepan.
  5. Continue whisking for around 12 minutes until thickened.
  6. If needed, strain to remove any lumps.
  7. Cover the surface with cling film and chill until completely cold.

 

Step 3: Make the Rhubarb Compote

  1. Add the rhubarb, sugar and water to a saucepan.
  2. Bring to the boil over medium-high heat, stirring occasionally.
  3. Reduce the heat and simmer for 8-10 minutes until softened.
  4. Stir in the cornflour slurry and cook for a further 4-5 minutes until thickened.
  5. Leave to cool completely.

 

Step 4: Make the Buttercream

  1. Add the softened butter, icing sugar and vanilla essence to a stand mixer.
  2. Beat on medium speed until combined.
  3. Increase to high speed and whisk for 7-8 minutes until pale and fluffy.
  4. Add the milk and mix until smooth.

 

Step 5: Assemble the Cake

  1. Spread a small amount of buttercream onto a cake board and place the first sponge layer on top.
  2. Pipe a ring of buttercream around the edge.
  3. Fill with half of the rhubarb compote and half of the custard.
  4. Repeat with the second sponge layer.
  5. Top with the final sponge layer.
  6. Cover the entire cake with the remaining buttercream and smooth using a cake scraper.
  7. Decorate with fresh thyme, seasonal edible flowers or candied rhubarb.
English Breakfast Tea Pairing