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Louis' royal rhubarb & custard cake
Louis' royal rhubarb & custard cake
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Total Time:
2 hours
Welcome the royal baby with a stunning rhubarb and custard celebration cake that's fit for a king! Perfect for afternoon tea or any special occasion.
Ingredients:
  • 350 g unsalted butter (at room temperature), plus extra for greasing
  • 350 g self-raising flour plus extra for dusting
  • 250 g golden caster sugar
  • 1 teaspoon vanilla bean paste
  • 6 large free-range eggs
  • 1 heaped teaspoon baking powder
  • 500 g rhubarb
  • 100 g golden caster sugar
  • 3 tablespoons quality custard powder
  • 2 tablespoons icing sugar
  • 400 ml semi-skimmed milk
  • 200 g unsalted butter (at room temperature)
  • 400 g icing sugar plus extra for dusting
Instructions:
  • 1. Preheat the oven to 180ºC/350ºF/gas 4. Grease and line two 20cm springform cake tins with greaseproof paper, then dust with flour. 2. Beat chopped butter with caster sugar and vanilla until pale and creamy. Mix in eggs one by one, then fold in sifted flour and baking powder. 3. Divide batter between tins, spread evenly, and bake for 25-30 minutes until golden and a skewer comes out clean. Cool for 10 minutes before transferring to a wire rack. 4. For the rhubarb jam, simmer rhubarb, sugar, and water until thick and jammy. Let it cool. 5. Make custard by mixing custard powder, icing sugar, and milk until smooth. Cook gently until thick, then cover with clingfilm to avoid a skin forming. 6. Cream butter, add icing sugar gradually, whisk until pale and fluffy. Add a splash of water to loosen buttercream as needed. 7. Pipe jam, custard, and buttercream alternately between cake layers. Dust the top with icing sugar and decorate to your preference.

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