@theculinarybee: Today is a love letter to @birdsinstantcustard and our nations obsession with rhubarb and custard. Over the extensive research that I have been doing, I've noted that there are several different versions of a rhubarb and custard cake, so I've almost accumulated every single one into this cake haha! Ingredients☀️ (Top) 200g @lylesgoldensyrup 70g butter @allthingsdairy__ 50g light brown sugar Pinch of salt @maldonsalt 400g rhubarb, trimmed (however you like it aesthetically) (Cake) 250g salted butter- room temperature 220g Golden Caster Sugar @ocadouk 1 tbsp vanilla bean paste 180g Sour Cream 4 eggs @clarence_court 260g Self Raising Flour @shiptonmill 1 tbsp Baking powder 2 tbsp birds custard powder 1 lemon (zest only) Pinch of salt Method☀️ Preheat your oven to 160°C Fan. Line a 10 inch cake tin with a removable bottom with parchment paper and set aside. Pop the butter, golden syrup, brown sugar and salt into a saucepan and stir until everything has combined. Pour into the bottom of the prepared tin and place the rhubarb on top. You can cut the rhubarb so many different ways but I am very lazy and cut it into long chunks. For the cake, beat the butter, vanilla and sugar together until thick and creamy and add one egg at a time, beating in between. Add the sour cream and lemon and give it another good stir. Add the dry ingredients giving another good stir and place delicately over the top of the rhubarb and level out using the back of a wooden spoon for a spatula. Bake for 55-65 minutes until golden brown. Leave to cool to just warmer than room temperature and invert onto a plate. Serve with hot custard and enjoy. . . . #upsidedowncake #rhubarbandcustard #englishfood #englishcuisine #foodhistory

Annie Mae

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Region: GB

Monday 20 April 2026 15:13:06 GMT