Rhubarb Crumble Cake with Cinnamon Custard


Rhubarb Crumble Cake with Cinnamon Custard

Rhubarb Crumble Cake with Cinnamon Custard. Pair in-season rhubarb with delicious macadamias for an autumnal tea cake everyone will love. 

Serves 6-8

600g trimmed rhubarb stems, washed, cut into 5cm pieces

⅓ cup sugar

180g soft butter

1 cup golden caster sugar

2 eggs

1½ cups self-raising flour

½ cup spelt flour

½ tsp baking soda

⅔ cup sour cream


½ cup plain flour

½ cup brown sugar

1 tsp cinnamon

100g cold butter, chopped

½ cup raw macadamias, chopped

½ cup rolled oats

Cinnamon Custard

1 cup milk

1 cup thickened cream

2 cinnamon sticks

6 egg yolks

125g sugar

Preheat oven to 180°C.Grease and line a 22cm-round springform tin. Line base and sides with 2 layers baking paper. Place rhubarb in a single layer in an ovenproof dish. Sprinkle with sugar and 2 tablespoons water. Cover and bake 20 minutes or until just tender. Cool. Drain, reserve syrup.

To make crumble, combine flour, sugar and cinnamon. Rub in butter using fingertips; stir in macadamias and oats. Refrigerate until needed.

To make cinnamon custard, heat milk, cream and cinnamon sticks in a saucepan over medium-low heat. Bring just to the boil, cover and stand 30 minutes. Whisk yolks and sugar in a large bowl until creamy. Add milk mixture, whisking. Return mixture to same pan and cook over low heat, stirring continually, until custard coats the back of a spoon. Strain into a clean container. Cover and refrigerate until needed.

Beat butter and caster sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating well between additions. Stir in sifted flours and baking soda and sour cream in 2 batches.

Spread half the mix in the tin. Top with half the rhubarb and half the crumble. Repeat.

Bake 1½ hours, covering with foil if over-browning. Stand 10 minutes before transferring to a wire rack to cool. Serve warm cake with custard and drizzled with reserved syrup.

TIP: Use leftover macadamias to make a quick tart. Fill a sweet tart shell with dulce de leche and scatter with lightly toasted chopped macadamias.


Share on facebook
Share on twitter
Share on pinterest


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.