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Hygge Rhubarb and Custard Cake Recipe 

June 16, 2017
Hygge Rhubarb and Custard Cake Recipe

At House of Home we have embraced the Danish concept of Hygge living.

Since first discovering this beautiful way to live life well, we have been implementing it into our daily lives with gusto. Our most recent Hygge accomplishment was the creation of a delicious Rhubarb and Custard Cake that we discovered on Country Living.

If you’re looking for a wonderful Winter treat to indulge in, this recipe is for you. Expect to fill your home with the delectable aromas of buttery goodness, sweet scented rhubarb and caramel and cardamon undertones. If this sounds amazing - be warned, it tastes even better than it smells.

Ingredients

  • 175 g. butter
  • 200 g. Caster sugar
  • 4 medium eggs, lightly beaten
  • 200 g. plain flour
  • 1 tsp. vanilla sugar or extract
  • 1/2 tsp. Salt
  • 1 1/2 tsp. Baking Powder
  • 150 - 200 g. pastry cream (recipe below)
  • For the topping
  • 30 g. butter
  • 50 g. Caster sugar
  • 2 tsp. ground cardamon
  • 400 g. rhubarb, chopped into 2cm pieces

Directions

  1. Heat the oven to 180°C (160°C fan oven) gas mark 4. Grease and line a 23cm spring-form round cake tin with baking parchment.

  2. Now make the topping. In a pan set over a low heat, melt the butter, then stir in the sugar and cardamom. Add the rhubarb, stir to coat in the butter and stew for 2–3 minutes. Set aside to infuse.

  3. To make the cake, beat together the butter and sugar until pale and fluffy with electric hand beaters. Beat in the eggs bit by bit.

  4. Combine the dry ingredients and sift into the egg mixture. Fold in until incorporated. Pour the batter into the prepared cake tin and spread out evenly. Spread the pastry cream (recipe here) evenly on top of the batter.

  5. Remove the rhubarb from the syrup and scatter over the cake. Reserve the syrup for drizzling over the cake once it’s cooked. Bake for about 1 hour in the oven (lowering the heat if the top gets too dark). A skewer inserted into the middle of the cake should come out clean, although the pastry cream will remain a bit wet. Remove from the oven and allow to cool slightly before drizzling with leftover rhubarb syrup and cutting into slices to serve.


To learn more about the Danish art of happiness, discover Hygge home decorating tips and find yummy Hygge recipes, visit our series of articles below.


The team at House of Home would like to thank our sponsor Mitchelton Wines. Many thanks also to Zachloe Lifestyle and L&M Home whose products feature in our photo shoot.

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Photography by Jonathan Ho. Styling by Julia Chapman and Carlinea Williamson.

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