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.