Dessert for 12

Rhubarb Custard Crumble Cake

Name: Rhubarb Custard Crumble Cake
Total time: 85 min
Yield: 12 servings
Cuisine: British and Irish
Ingredients: 125 g butter softened; 400 g rhubarb chopped into 1cm chunks; 200 g golden caster sugar; 150 g self-raising flour; 50 g quick-cook polenta; 3 tbsp custard powder; 1/2 tsp baking powder; 2 eggs; 1 tsp vanilla extract; 125 ml soured cream; icing sugar for dusting (optional); double cream to serve (optional); 100 g golden caster sugar; 60 g plain flour; 2 tbsp custard powder; 1 tbsp quick-cook polenta; 50 g butter cubed

$3.57for 485 minServes 12

Soft rhubarb cake bakes beneath a buttery custard crumb topping until golden and tender.

Photo: bbcgoodfood.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Butter, 6.25 oz$0.40/oz typical	6.25 oz	$2.47Typical price
	Berries, 14 oz$0.40/oz typical	14 oz	$5.64Typical price
	Cornmeal, 2 oz$0.08/oz typical	2 oz	$0.17Typical price
	Cake, 1.25 oz$0.18/oz typical	1.25 oz	$0.22Typical price
	Eggs, 2$0.30 each typical	2	$0.60Typical price
	Sour cream, 4.5 oz$0.14/oz typical	4.5 oz	$0.63Typical price
Total for the servings shown		$10.70

Swaps

Swap sour cream for yogurtabout $0.02/oz less at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Sugar and brown sugarFlourBaking powder and sodaCornstarch, vanilla, yeast, cocoa

Not included in the cost.

85 minstart to table
Mediumdifficulty
12servings as written
$typical cost tier

British and Irish Vegetarian Budget Desserts Spring

Typical price

$0.89 per serving$3.57 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

125 g butter softened
400 g rhubarb chopped into 1cm chunks
200 g golden caster sugar
150 g self-raising flour
50 g quick-cook polenta
3 tbsp custard powder
1/2 tsp baking powder
2 eggs
1 tsp vanilla extract
125 ml soured cream
icing sugar for dusting (optional)
double cream to serve (optional)
100 g golden caster sugar
60 g plain flour
2 tbsp custard powder
1 tbsp quick-cook polenta
50 g butter cubed

Steps

Heat the oven to 350 F and grease a 9-by-13-inch baking pan.
Toss the rhubarb with 200 grams sugar and let it stand for 10 minutes.
Beat 125 grams butter and the remaining 100 grams sugar, then beat in the eggs, vanilla, and soured cream.
Stir in self-raising flour, 50 grams polenta, 3 tablespoons custard powder, and baking powder, then fold in the rhubarb mixture.
Spread the batter in the pan, then rub 60 grams flour, 2 tablespoons custard powder, 1 tablespoon polenta, and 50 grams butter into crumbs.
Scatter the crumbs over the batter and bake for 50 to 55 minutes until set in the center.
Cool the cake for 15 minutes and dust with icing sugar if using.

Main ingredient on sale this week? See what to make with eggs on sale.