Whilst I know it isn’t Rhubarb season at the moment fear not this Rhubarb and Custard Cake isn’t made with fresh rhubarb! I have created this cake as I love the good old fashioned Rhubarb and Custard boiled sweets. That and I come from a long line of custard lovers. There is always a joke at a family gathering that we need extra custard served with our puddings. Luckily most
restaurants are only too happy to oblige.
The indulgent ingredient of this Rhubarb and Custard Cake is the subtle addition of Rhubarb and Ginger Liqueur from Edinburgh Gin both in the buttercream filling and the frosting. It is a simple Victoria Sponge recipe with a few twists so good for a quick and easy bake.
Rhubarb and Custard Cake
Ingredients
For the Cake
170g Self raising flour
170g Caster sugar
170g Stork
3 large eggs
40g Bird’s Custard Powder
4 teaspoons of Rhubarb & Ginger Liqueur
1 teaspoon baking powder
For the filling
170g icing sugar
75g butter
splash of Rhubarb & Ginger Liqueur
Half jar of Rhubarb or Rhubarb & Ginger Jam
For the frosting
275g icing sugar
100g butter
25ml Rhubarb & Ginger Liqueur
3-4 drops of red food colouring
Method
Preheat the oven to 170c fan. Grease and line 2 x 18cm spring form cake tins.
Using the all in one method put all the cake ingredients into a bowl and 
combine either with an electric hand whisk or food mixer until smooth.
Spoon the mixture evenly into the prepared cake tins and bake for 25-30 minutes. Once baked leave in the tins to cool for 5-10 minutes before removing the cakes from the tins and placing onto a cooling rack.
Next beat together the butter and icing sugar for the filling adding the liqueur to slacken the mixture so it spreads easily. When the cakes are cooled start 
assembly. Using a palette knife spread the buttercream filling over one sponge, then spread the jam on top of this. Next place the top sponge on top of the jam to complete the cake.
Finally beat together the ingredients for the frosting. The frosting needs to be a little slacker than the filling as it needs to spread easily all over the cake. If it feels too stiff just add a little more liqueur until you are happy. Using the palette knife spread the frosting all over the top and sides of the cake.
There you have it a Rhubarb and Custard Sponge with a Rhubarb and Gin Liqueur frosting – enjoy!
