It’s rhubarb season! One of my favourite vegetables to bake with.

I love its tart and slightly sour flavour which just adds the right amount of oomph to this crumbly custard cake.

I almost always combine my rhubarb recipes with ginger, I think they complement each other perfectly.

Happy Baking!

Ingredients

For the cake

200g flour

1 tsp baking powder

100g butter

60g sugar

1 egg

3 tbsp sour cream

ground ginger

For the filling

40g vanilla custard powder

250ml milk

300g sour cream

2 eggs

60g sugar

300g rhubarb (cut into small pieces)

For the crumble

75g flour

50g oats

60g brown sugar

60g butter (cold)

70g crystallised ginger (chopped)

salt

Method

1. Preheat the oven to 170°C (fan) and line the base of a 26cm springform tin.

Crumble

1. In a bowl - combine the flour, oats, sugar and salt together.

2. Rub in the butter with your fingertips until you get a crumbly texture.

3. Add in the crystallised ginger.

Cake

1. For the batter - beat the butter and sugar together until light and fluffy.

2. Add in the egg.

3. Fold in the flour, baking powder, and ginger, followed by the sour cream until well incorporated.

4. Spread the batter evenly into the tin.

Filling

1. For the filling - mix the vanilla custard, milk, eggs, sour cream and sugar.

To assemble

1. Carefully pour the filling onto the batter.

2. Scatter over the rhubarb pieces.

3. Sprinkle the crumble on top.

4. Bake for about 40 minutes or until golden brown on top.

5. Transfer to a wire rack to cool.