Rhubarb and custard crumb cake from Sift: The Elements of Great Baking (page 232) by Nicola Lamb

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Errata: Should be 200g rhubarb - NOTE: 7oz is correct. Pertains to US edition only.

    Start recipe a day ahead.

  • Aubr3yy on May 31, 2026

    I really enjoyed this cake! It is a bit of a project since the recipe recommends to keep the rhubarb in the refrigerator overnight and to chill the pastry cream but it was so worth it. I had to bake the cake for the full 55 minutes and did check it with an instant-read thermometer for the 205°F internal temperature. I really liked the orange mixed with the flavor of the rhubarb! I did have to add a bit of milk to my pastry cream out of the refrigerator to get it smooth because it did solidify but it ended up tasting great in the cake!

  • Kattancock on May 10, 2026

    Really nice cake. Mine was overdone at 40 mins which is partly my oven but next time I'll start checking at 30. I used 240 g rhubarb because I had it already chopped and I think I'll go to 300 next time.

  • noor_37m4rf on April 27, 2026

    This was a real crowd pleaser! Next time I would maybe use a bit more custard and rhubarb

  • kkmatti on October 07, 2025

    I didn’t enjoy this cake. It was a lot of work, but tasted & looked like a coffee cake with rhubarb on top. The rhubarb didn’t fit with the flavors & textures of the cake very well and I wanted more rhubarb sauce & flavor.

  • Astrid5555 on March 29, 2025

    This cake is one of the very few ones I have been repeating every year since 2021 when it first appeared on Nicola Lamb’s Substack. I have since made it succesfully with quince and apple as well. It’s an absolute delicious cake, not too difficult to make and always a winner.

  • BachranBears on March 27, 2025

    Absolutely delicious. Did not start a day ahead, but my rhubarb maintained its beautiful color anyway. Incredible texture day of, and still delicious, if less plush, over the next few days.

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