26/05/2026
AD | Rhubarb, custard and crumble cake is the perfect combination 🍰✨
Using Tate & Lyle Golden Caster Sugar creates a beautifully warm, soft sponge, while the Soft Light Brown Sugar gives the crumble the most incredible texture and flavour.
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Recipe
200g rhubarb
2 tbsp Tate & Lyle Golden Caster Sugar
200g custard
Crumble Topping
100g plain flour
50g Tate & Lyle Soft Light Brown Sugar
50g cold butter, cubed
Sponge
250g soft unsalted butter
250g Tate & Lyle Golden Caster Sugar
4 large eggs
1 tsp vanilla extract
250g self-raising flour
1 tsp baking powder
Method
Preheat the oven to 160°C and line a 23cm cake tin.
Chop the rhubarb into small pieces, sprinkle with the golden caster sugar and set aside.
To make the crumble, mix the flour and soft light brown sugar together. Rub in the cold butter using your fingertips until a breadcrumb texture forms. Place into the fridge until completely cold.
Cream together the butter and golden caster sugar until light and fluffy. Whisk in the eggs one at a time, followed by the vanilla extract. Fold in the self-raising flour and baking powder until fully combined.
Pour the cake mixture into the prepared tin and spread evenly. Add dollops of custard and gently swirl into the batter. Scatter over the rhubarb, followed by the crumble topping.
Bake on the lower shelf of the oven for 1 hour 10 minutes to 1 hour 20 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
Leave to cool slightly before serving with extra custard.
Tips ✨
• Keep the crumble topping very cold so it holds its shape while baking
• Don’t open the oven before 1 hour or the centre may sink
• If the top browns too quickly, loosely cover with foil
We Love Baking
