12 Comments
Mar 22, 2021Liked by Nicola Lamb

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 !

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I am definitely trying the apple version. I wonder if apples would be nice in the middle of the cake too? mmm.

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Hi all, if using self raising flour would you take out baking powder and bicarb entirely?

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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

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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

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Hey Nicola,

I love this cake so much - but my crumble keeps on sinking. Do you have any idea why? (It’s still delish!).

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Hi all! We don't have fresh rhubarb here in Singapore. Would it be ok to use frozen rhubarb?

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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.

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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!!

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I made mine last night for this morning and left it out overnight. No problems as far as I can tell.

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Well this is a knockout! New forever favorite and likely my birthday cake from here on out.

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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 😋

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