Description

A tender, almond-studded sponge flecked with tangy rhubarb and pockets of creamy custard. By using ready-made custard in the batter and as dollops on top, you save 20–30 minutes of prep without sacrificing that authentic crème pâtissière flavor. Perfect for afternoon tea or a simple dessert.

Ingredients

Units Scale

300 g Rhubarb (Trimmed and cut into 1 cm pieces; reserve a handful for top)
225 g Unsalted butter (softened)
175 g Caster sugar
3 large Eggs (At room temperature)
200 g Self-raising flour
45 g Custard powder
90 g Ground almonds
200 g Ready-made custard (Use half in batter, half for dollops on top)

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Instructions

Prepare Pan & Rhubarb:

Preheat oven to 350°F (180°C / 160°C fan / Gas 4).
Grease a 9×9-inch tin and line the base with parchment.
Wash, trim, and slice rhubarb into 1 cm pieces. Reserve a small handful for the topping.

Cream Butter & Sugar:

In a mixer, beat butter and caster sugar on medium–high until very pale and fluffy (3–4 minutes).

Add Eggs & Vanilla:

Beat in eggs one at a time, mixing well after each addition.

Combine Dry Ingredients:

Whisk flour, custard powder, and ground almonds in a bowl.
Add to the wet mixture on low speed, mixing just until incorporated.

Fold in Custard & Rhubarb:

Stir in 100 g of the custard until the batter is smooth and golden.
Gently fold in most of the rhubarb pieces, saving a few for sprinkling on top.

Assemble & Add Custard Pockets:

Scrape batter into the prepared tin and level the surface.
Scatter reserved rhubarb pieces over top.
Drop spoonfuls of the remaining 100 g custard randomly across the batter; use the back of the spoon to make small indents for the custard to settle into.

Bake:

Bake for 45 minutes, until the cake is golden and a skewer into the sponge (avoiding custard pockets) comes out clean.

Cool & Serve:

Cool in the tin on a wire rack for 20–30 minutes to allow custard pockets to set.
Slice into 12 squares and serve warm or at room temperature.

Notes

Custard Consistency: Use a thick, ready-made custard for well-defined pockets; runnier custard may blend into the sponge.
Rhubarb Tip: If your rhubarb is very tart, toss the pieces in a teaspoon of sugar before folding into the batter.
Prevent Sinking: Gently pat the custard dollops into the batter so they don’t sink to the bottom as the cake bakes.
Make-Ahead Option: Assemble through step 6, cover, and refrigerate up to 8 hours; bake just before serving.
Flavor Variations: Stir 1 tsp ground cinnamon or cardamom into the dry mix for a spiced twist.
Serving Suggestions: Top with a dusting of icing sugar, a dollop of whipped cream, or extra warmed custard.
Storage: Store wrapped or in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days. Reheat gently before serving to revive the custard pockets.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert, Snack
Cuisine: Baking, British

Nutrition

Calories: 390