Rhubarb & custard blondies


And so the lockdown baking continues. What week of lockdown are we in now? The days and weeks have definitely blurred into one. Work provides some kind of routine and I decided a little Friday treat was needed for myself and my colleagues. Mr Birdie had bought some rhubarb and I had been wanting to try making these BBC Good Food rhubarb and custard blondies for a while so I decided to give them a go. I was definitely not disappointed!
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Rhubarb & custard traybake


You wait weeks to bake something and then manage to squeeze 2 bakes in over 2 days! As well as the Jaffa Cake Brownies from my previous post, I also made this rhubarb and custard traybake. I do love rhubarb so had saved this recipe on Pinterest when I saw it. Rhubarb and custard are classic flavours that work well together and also work well in cakes as the custard helps to keep the cake moist. I made a rhubarb and custard cake a couple of years ago which was very well received at the time. Mr Birdie bought me some reduced rhubarb so it was time to try it. This is a recipe from the Waitrose website and would work well with morning coffee, afternoon tea or as a pudding.
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Deep rhubarb streusel cake


I love rhubarb and have made quite a few rhubarb recipes before ranging from this very successful rhubarb and custard cake to this not so successful rhubarb cheesecake. As I’d picked up some in cheap in Tesco it was time to put it to use. I’d seen this recipe on the Sainsbury’s magazine website and decided to give it a go (especially as I also had some apples that needed using).
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Rhubarb, vanilla and soured cream crumb cake


I do love rhubarb and and have amassed quite a collection of rhubarb recipes on my Pinterest boards. After making this rhubarb and lemon curd cake at the beginning of the week I had some rhubarb left over. I had spotted this on the Delicious Magazine website and decided it would make a change from a traditional rhubarb cake.
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Rhubarb & lemon curd cake


Summer is most definitely here but unfortunately that means the thought of spending lots of time in the kitchen loses its appeal. I haven’t done a lot of baking recently. I did make these honeycomb crunchies last week using the left over honeycomb from my last post. They didn’t last long! A couple of weeks ago I spotted some reduced rhubarb whilst shopping so bought it and promptly left it in the fridge. After a long day yesterday I decided some baking was in need. I had spotted this rhubarb and lemon curd cake and decided that as I had some left over lemon curd from the meringue roulade I made a little while ago this was obviously the recipe to try. It was easy to make as the rhubarb doesn’t require cooking beforehand. Lemon and rhubarb is not a combination I’ve tried before but it definitely works and this makes a summery cake with a nice texture. The recipe calls for forced rhubarb but I just used normal – it won’t taste any different – it just won’t be pink in colour.
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Rhubarb & custard cake


Today was World Baking Day and to celebrate I decided to try out this BBC Good Food rhubarb and custard cake. I had seen the recipe in a teatime baking recipe booklet I received with the April issue. Luckily, rhubarb is part of Aldi’s ‘Super 6′ and is currently only 59p – a bargain! I love rhubarb so have always got my eyes open for any baking recipes that include it. My last attempt at baking something with rhubarb was the infamous ‘Rhubarb omelette incident’. Hopefully today’s effort will banish any memories of this disaster! I’ve got some rhubarb and some custard left over so might try some rhubarb and custard muffins towards the end of the week.
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Father’s Day Cheesecake – Baked Rhubarb Cheesecake


Apologies that it has been a little quiet on the blog – I didn’t realise it was over a month since I had last posted. Our weekends have been hectic due to concerts, babysitting, barbecues and tidying and packing for our forthcoming house move (fingers crossed).

Today is Father’s Day so happy Father’s Day to any dads reading the blog – I hope you are enjoying your day. My Dad is coming to visit so it was desert making time yesterday. My Dad is a big fan of cheesecake so I decided this was the obvious choice. I am big fan of rhubarb (which is currently 69p in Aldi as part of their ‘Super Six’ offer – bargain!) and picked some up during our weekly shop and decided it was time to combine the two. I did consider trifle but I don’t have a trifle bowl. I originally found a Delicious Magazine recipe for a baked rhubarb and orange cheesecake which looked good but served 12-16 and required 900g of cream-cheese which seemed a little extravagant for just three people! I found a recipe on the BBC website for a baked rhubarb and ginger cheesecake that served 8 and seemed a little less extravagant. You can find the recipe here although as you will see I’m not sure this is necessarily a recipe I would recommend!


1.5 kg rhubarb, trimmed
175g caster sugar
300g stem ginger biscuits (I used ordinary ginger biscuits)
115g unsalted butter, melted
450g full-fat cream cheese
2 lemons, zest only
300ml soured cream
6 eggs separated
1 tbsp icing sugar

1) Preheat the oven to 200C/400F/Gas 6. Grease and line and 25cm/10in loose-bottomed cake tin.
2) Cut two thirds (1kg) of the rhubarb into pieces about 5cm/2in long, place in an ovenproof dish and sprinkle with 55g of the caster sugar. Roast in the oven for 20 minutes or until tender.

3) Meanwhile, cut the remaining rhubarb into pieces about 7.5cm/3in long, place in another ovenproof dish with a tablespoon of the caster sugar and roast until just tender but still holding their shape. Set aside to decorate the cheesecake.

4) To make the biscuit base, place the biscuits in a plastic bag and crush with a rolling pin leaving the mixture quite rough. Place the biscuit crumbs in a bowl, mix in the melted butter and press into the bottom of your prepared cake tin. Place in the fridge while you make the cheesecake mixture (I forgot to do this – oops!)

5) Beat the cream cheese with the remaining 125g caster sugar and the lemon zest, then add the soured cream and egg yolks and beat until smooth.
6) Spread the rhubarb onto the chilled biscuit base (if you’ve remembered to chill it!) Whisk the egg whites until they hold soft peaks then fold into the cheese mixture and pour on top of the rhubarb. My rhubarb after it baked was quite watery. In hindsight I think I would have benefited from trying to drain some of the liquid away as the base of the cheesecake was very watery and leaked during baking and afterwards. I also didn’t use all the rhubarb as otherwise the tin would have been half full before add the mixture. 
7) Bake in the oven for about one hour, reducing the heat to 180C/350F/Gas 4 once the cheesecake has risen. The top should be firm to the touch but still slightly wobbly. Leave the cheesecake to cool then remove it from the tin. The baking is where it all went wrong. It dramatically rose (it resembled more of a souffle than a cheesecake) and formed a not so nice layer/crust on the top. It did sink as it cooled down but the texture was not nice (Mr Birdie called it a rhubarb omelette rather than a cheesecake!) After it came out of the tin it looked hideous so that’s why there are no photos of the whole thing – it really did look disastrous. I decided to leave it in the fridge overnight to see what state it was in the next day.
8) Arrange the reserved rhubarb on top and dust with the icing sugar.
As you can see it wasn’t too bad in the end – I managed to salvage three slices for lunch today. I think if I try a rhubarb cheesecake again I will investigate one that mixes the fruit with the cheese.
Happy baking (and Father’s Day!)

Dil :-)