Nicola I made this on Saturday with lighted stewed cooking apples instead - it was DIVINE . When I’m allowed to go home to my parents I am 100% making them this !
What if I replace the sour cream in the recipe with pumpkin butter/puree, and instead of the custard + rhubarb, do a layer of a sort of pumpkin pie filling? Then, for the crumble on top, make it using whole grain flours and add pumpkin seeds! For an autumnal take
Made this for myself a few weeks ago, and then this weekend for a special at the cafe I work at and WOW just a perfect cake. Someone came in today to tell me how much they loved it
I made this yesterday and feel that I did not do it justice. I made it in an 8x8 pan (there is some confusion in the recipe re: 8x8 or 9x9, I think!) and overbaked it. I had custard and crumb left over which did not fit on the top. It was so close to perfection if I hadn't messed it up! Next time--and there will be a next time--I will do it in a 9x9 and trust the baking time as directed. The custard and crumb and rhubarb were soooo so good.
Hey Nicola! I’d love to make this a day ahead. Do you think there’s any way of keeping it overnight?? Just thinking of the custard. But would fridgeing it be a crime? Ahh!!
Nicola I made this on Saturday with lighted stewed cooking apples instead - it was DIVINE . When I’m allowed to go home to my parents I am 100% making them this !
I am definitely trying the apple version. I wonder if apples would be nice in the middle of the cake too? mmm.
Hi all, if using self raising flour would you take out baking powder and bicarb entirely?
What if I replace the sour cream in the recipe with pumpkin butter/puree, and instead of the custard + rhubarb, do a layer of a sort of pumpkin pie filling? Then, for the crumble on top, make it using whole grain flours and add pumpkin seeds! For an autumnal take
Made this for myself a few weeks ago, and then this weekend for a special at the cafe I work at and WOW just a perfect cake. Someone came in today to tell me how much they loved it
Hey Nicola,
I love this cake so much - but my crumble keeps on sinking. Do you have any idea why? (It’s still delish!).
Hi all! We don't have fresh rhubarb here in Singapore. Would it be ok to use frozen rhubarb?
I made this yesterday and feel that I did not do it justice. I made it in an 8x8 pan (there is some confusion in the recipe re: 8x8 or 9x9, I think!) and overbaked it. I had custard and crumb left over which did not fit on the top. It was so close to perfection if I hadn't messed it up! Next time--and there will be a next time--I will do it in a 9x9 and trust the baking time as directed. The custard and crumb and rhubarb were soooo so good.
Hey Nicola! I’d love to make this a day ahead. Do you think there’s any way of keeping it overnight?? Just thinking of the custard. But would fridgeing it be a crime? Ahh!!
I made mine last night for this morning and left it out overnight. No problems as far as I can tell.
Well this is a knockout! New forever favorite and likely my birthday cake from here on out.
I made this for garden guests this weekend and it was delicious! Since Puff creme pat plays a much bigger part in my life. Thank you so much 😋