Rhubarb and Custard Cake
This cake features custard baked right into the sponge for an extra layer of indulgence, topped with a crunchy oat streusel that perfectly complements the tartness of the rhubarb 😍
Ingredients
For the Sponge:
- 3 cups self-rising flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¾ cup sugar
- 1½ cups dairy-free milk + 1 tbsp apple cider vinegar
- ¼ cup neutral oil
- ⅓ cup dairy-free custard homemade or store-bought
- 1¾ cups rhubarb trimmed and chopped
For the Topping:
- ¼ cup dairy-free butter cold and diced
- ¼ cup all-purpose flour
- ¼ cup rolled oats
- ¼ cup light brown sugar
Instructions
- Preheat your oven to 340°F (170°C).
- Grease a cake pan.
- Combine the dairy-free milk and apple cider vinegar, then set aside to thicken.
- In a large bowl, sift together the flour, baking powder, baking soda, and sugar.
- In a separate bowl, mix the thickened milk mixture, oil, and dairy-free custard.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the prepared cake pan and arrange the chopped rhubarb on top.
- For the topping, rub the cold butter into the flour, oats, and brown sugar until it resembles coarse crumbs. Sprinkle over the cake.
- Bake for 50-60 minutes, or until the cake is well-risen and golden brown.