Rhubarb Crumble Cake with Cinnamon Custard


Rhubarb Crumble Cake with Cinnamon Custard

Pair tart rhubarb with delicious macadamias in a sour cream crumble cake everyone will love.

Rhubarb Crumble Cake with Cinnamon Custard Recipe

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.

Smart 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.


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