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Rhubarb Custard Crepe Cake

Crepe cake filled with rhubarb custard.
5 from 1 vote
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Course: Dessert
Cuisine: British
Keyword: crepe cake
Prep Time: 20 minutes
Cook Time: 1 hour
Resting Time: 30 minutes
Servings: 8

Ingredients

For the crepes

  • 2 cups flour
  • 3 cups kefir
  • 1 cup water
  • 2 eggs large
  • 3 tbsp. sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 3 tbsp. oil

For the rhubarb syrup

  • 1 cup/ 100g caster sugar
  • 1 lbs chopped rhubarb
  • cup water

For the rhubarb custard

  • 5 tbsp Bird's custard powder
  • 7 tbsp sugar
  • 3 cups whole milk
  • 1 cup single cream
  • 1 vanilla bean seeds scraped out
  • 2 tbsp butter
  • ¼ cup rhubarb syrup

Instructions

For the crepes

  • In a mixing bowl mix eggs, flour, 1 cup of kefir, baking soda, sugar, salt and oil with a whisk. When the mixture is smooth and has no lumps add remaining kefir and water. The consistency should be the same as of heavy cream.
  • Let stand for 20-30 minutes. You should see small bubbles on the surface of your batter. Preheat your non-stick frying pan on medium heat and grease it with an odourless oil. ( I usually put some oil on a paper towel and rub the frying pan with it to ensure even coating, I re-apply oil before frying each crepe.)
  • With a ladle or a measuring cup pour ¾ cup of batter in the pan and tilt the pan slightly so batter runs to the edges forming a thin and round crepe. Cook it until batter looks dry, then flip with a spatula and cook for 2-3 more minutes. Remove to a platter.
  • Repeat with the next crepe and continue cooking until the batter is used. Stack the blini on top of each other.
  • This recipe make 10 23 cm crepes. If you want a tall cake double the recipe.

For the rhubarb syrup

  • In a saucepan combine rhubarb, sugar and water, turn the heat on and heat very gently until sugar melts, cover with a lid and let it simmer for 5 minutes until rhubarb it tender but not falling apart.
  • Turn the pot over a fine sieve set over a bowl. Save a few pieces of rhubarb to decorate the top of the cake and set them aside.
  • With a spoon gently push on the rest of rhubarb to get the juices out.
  • Put the rhubarb juice back in the saucepan and simmer until thick and syrup coats a spoon.
  • You can double the recipe and bottle the syrup for future use. It's delicious over pancakes.

For the custard

  • Mix custard powder and sugar in a saucepan, add 4 tbsp of milk and mix the ingredients to form a smooth paste.
  • Split the vanilla bean in half lengthwise and scrape the seeds out with the blade of a knife.
  • Add the rest of the milk, cream and vanilla bean seeds and set over the heat.
  • Heat gently whisking the whole time to prevent lumps.
  • Custard will start to thicken after 5-7 minutes on the stove and will be as thick as gravy.
  • When it's desired consistency take it off the heat and stir in butter and rhubarb syrup.
  • Cool for 10 minutes.
  • Assemble the cake by filling each layer with a thin layer of rhubarb custard.
  • Decorate the top with reserved rhubarb pieces.
  • Chill for at least 2 hours before serving.