I’ve been a bit lax on the blog front recently, but hopefully these Rhubarb and Custard Layer Cakes will make up for the gap between recipe posts.
Born out of a manic larder clear-out, they were inspired by the need to use up ingredients near or past their ‘best before’ date….. In this case, a huge (and rather expensive) bag of raw pistachio nuts which I bought in bulk before Christmas when making Pistachio Marzipan and half a tub of Birds Custard Powder.
Originally, I was going to combine flavours using some Kirsch-soaked Morello Cherries that I also found lurking, but when I popped into the garden the other day, I found vast quantities of rhubarb that needed harvesting…… and since the cherries were well-preserved in their alcoholic bath and would no doubt survive a little longer, I decided to go for a classic combo of ‘rhubarb and custard’.
It’s funny…. as a child I hated rhubarb. Miss GF gives it a wide berth too, but as I have got older, I have grown to love its tartness, especially when off-set by something a little sweeter. I don’t know….. Is it one of those flavours that you ‘grow into’? What’s your experience? Do your kids love it or hate it?
My dislike of rhubarb strangely didn’t extend to the old-fashioned (or should that be ‘retro’) rhubarb and custard boiled sweets and this classic marriage of sharp against creamy sweetness continues to hold nostalgic joy to my tastebuds.
The pistachios didn’t obviously fit into the trip down memory lane….. I am not sure pistachios featured much in my culinary explorations until I was in my twenties, but as there was a huge stash hiding in the larder, I decided to add a bit of a modern twist and make a pistachio sponge to accompany my pink and yellow foray into childhood.
I used my tried and tested Best Gluten Free Vanilla Sponge recipe as a base and simply tweaked it by subbing the ground almonds from the original recipe with home-ground pistachio flour. It worked a treat, with the pistachios adding not only a slightly sticky moistness to the sponge, but also a subtle green hue.
Having stewed down the rhubarb, I confess I did add a tiny hint of red food colour to brighten the appearance of the compote. The custard was bog-standard Bird’s ready-to-make, but with a slightly heavier weighting of custard powder to ensure a thickness that would work as a a layer of filling.
The finished cakes are a bit of a triumph (if I say so myself). All the flavour memories of sucking on Rhubarb and Custard sweets, married with rich, soft, nutty pistachio sponge. If you don’t fancy pistachio cake, or haven’t got a load of pistachios going wanting, this Rhubarb and Custard Layer Cake would work perfectly with your favourite vanilla sponge (you could try my Best Gluten Free Vanilla Sponge), or use a Victoria Sandwich recipe.
As for Miss GF…… Well she couldn’t be left out of this pistachio cake fest (and I had made rather a lot of cake batter on account of having so many nuts to use up), so I made her an alternative (and rather delicious) Custard and Raspberry Jam cake…… Way too tempting!
Rhubarb & White Chocolate Eclairs
Strawberry, Rhubarb & Pomegranate Jam
Pistachio ‘Macaroons’ with Rose & Crushed Raspberry Mascarpone Cream
Pistachio Soft Nutty Cookie Bites
BBQ Swordfish with Lime, Pistachio & Coriander
Pistachio, Orange & Raspberry Fondant Fancies
Lime & Pistachio Pastry
Pistachio, Hazelnut, Apricot & Apple Biscotti
Pistachio & Vanilla Shortbread Cookies
Pistachio, Lime & Olive Oil Cake with Blackcurrant Drizzle
Naturally Sweet Raw Green Smoothie
I am sharing my Rhubarb and Custard Layer Cake with Pistachio Sponge with the following linkies :
Love Cake with Jibber Jabber who is this month celebrating the royal wedding. Okay…. so this is not exactly a wedding or celebration cake, but Rhubarb & Custard is so iconically British, I think that Meghan needs to try it!
Rhubarb and Custard Layer Cake (makes 1 x 9 inch cake or 12 mini sandwich cakes and a 7 inch sandwich)
Thick Rhubarb Compote
3 to 4 stalks fresh rhubarb – cut into small pieces
optional drop of red food colour
45g GF custard powder (I used Birds)
2 to 3 tablespoons caster sugar
1 pint full fat milk
Icing Sugar to decorate
- Sponge : Base line the cake tins with baking paper and pre-heat the oven to 180 C/350 F/Gas 4.
- Weigh and mix together the flour blend, pistachio flour, xanthan gum, baking powder, bicarbonate of soda and salt and set aside (I weigh into an airtight container and shake vigorously to blend).
- Using a jug, mix together the milk and vinegar and set aside for 10 minutes (the mixture will become slightly lumpy as it turns into buttermilk).
- In a large bowl, cream together the butter, sugar and vanilla extract until pale and fluffy.
- Gradually add and beat in the eggs a little at a time.
- Gently fold in about a third of the milk mix followed by a third of the flour mix and repeat in thirds until all the dry mix and liquid have been just incorporated into the cake batter. Be careful not to over-mix.
- Spoon the batter into your prepared tins (about two-thirds full) and smooth the tops.
- Bake for about 15-20 minutes (small cakes) and 25 to 35 minutes (larger cakes) until the top springs back and a skewer inserted into the centre comes out clean.
- Remove from the oven and leave to cool in the tins for about 10 minutes, before turning onto a wire rack to cool completely.
- Rhubarb Compote : Place the chopped rhubarb and sugar with a tablespoonful of water in a saucepan over a medium heat on the hob. Bring to a slow simmer, frequently stirring until the sugar dissolves and the rhubarb has softened and disintegrated.
- Continue to simmer, stirring frequently until the liquid has reduced and you have a thickened rhubarb compote.
- Add a drop of colour if using and stir through thoroughly.
- Set aside to cool completely (stirring occasionally).
- Custard filling : Mix together the custard powder and sugar in a medium saucepan, add a few spoons of milk and blend together into a smooth paste. Do not turn on the heat at this stage.
- Gradually add the rest of the cold milk, stirring until you have a smooth liquid.
- Over a low heat, very gradually bring the custard to a simmer, stirring continually to prevent any lumps forming. As the custard approaches simmer point it will begin to thicken and at this stage, it will be important to stir vigorously to ensure it remains smooth.
- Once the custard has begun to gently bubble, remove from the heat and pour into a bowl. Continue to stir as it begins to cool to avoid a skin forming, or place a piece of clingfilm over the bowl in contact with the surface of the custard.
- Once the custard is cool, whip with a whisk to lighten slightly.
- Putting it all together : When ready, cut the small cake in half or use the larger sponges as individual layers. Spread a thick layer of rhubarb compote on the base layer and a thick layer of custard on the underside of the top layer and gently sandwich together.
- Sprinkle the top with icing sugar.