Rhubarb and custard cake on a shortcrust pastry

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Today I'd like to share a must have in season - a rhubarb and custard cake on a shortcrust pastry.

 
The shortcrust base is pleasantly buttery, and the vanilla undertones bring it to a whole new level. Rhubarb is slightly sour - of course - and the custard is sweet and smooth. A perfect cake for a weekend tea!

You'll find the list of ingredients, method and approximate nutritional value below the video.   



Ingredients

Pastry

  • 2 heaped cups (~300 g) wheat flour
  • 1 tsp baking powder
  • 5 tbsp (~80 g) sugar
  • 200 g butter
  • 1 egg
  • 1.5 tsp vanilla paste
  • Pinch of salt

Filling

  • 2 packets no sugar instant custard
  • 750 ml milk
  • 3 tbsp (~50 g) sugar
  • 1 tsp vanilla paste
  • 400 g rhubarb
  • Icing sugar

Method

  1. Prepare the shortcrust pastry. Add sugar, baking powder and salt into flour. Mix through with a whisk. Add cold cubed butter and mix it in until the consistency of wet sand using a knife or your hands - try not to warm it up too much. Add egg and vanilla paste; mix the dough in the bowl until combined. Put the dough out on the countertop and knead until you get a smooth bowl of dough. Again, act quickly as to prevent the dough from warming up. Divide the dough into two parts, in 1:2 ratio. Cover both parts with a plastic wrap and put the dough in the fridge for at least 1 hour.
  2. Slice the rhubarb. There is no need to peel it.
  3. Prepare thick custard. Use two packets of instant custard mixed with 750 ml of milk and 3 tbsp of sugar (if using no sugar custard). Add 1 tsp of vanilla paste.
  4.  Grate the bigger part of the dough directly into a greased square tin (22 x 22 cm) lined with baking paper. Press the dough down to form an even base and stab it with a fork. Put sliced rhubarb onto the base and cover it with a still hot custard. Even out the custard. Grate the smaller part of the dough onto the custard.
  5. Bake the cake in a conventional oven preheated to 180 deg C, on a middle shelf, for around 50 minutes, until golden.
  6. Cool down to room temperature and sprinkle with icing sugar.
  7. Enjoy!

Approximate nutritional value

100 g

  • 230 kcal
  • Carbs: 28 g 
  • Fat: 11 g
  • Protein: 5 g
  • Fibre: 1 g

1 slice (assuming 16 slices)

  • 237 kcal
  • Carbs: 29 g 
  • Fat: 12 g
  • Protein: 5 g
  • Fibre: 1 g

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