Rhubarb & custard cake
Serves 16
Easy
Prep:
Cook:
Plus rhubarb cooking and cooling
This recipe tastes even better with homegrown rhubarb
Skip to ingredients
Showing items 1 to 3 of 6
- 1quantity Barney's roasted rhubarb(see recipe, below method)
- 250g pack buttersoftened, plus extra for greasing
- 150g ready-made custard
- 250g self-raising flour
- ½ tsp baking powder
- 4 large eggs
- 1 tsp vanilla extract
- 250g golden caster sugar
- icing sugarfor dusting
Nutrition: per serving
- kcal282
- fat15g
- saturates9g
- carbs32g
- sugars20g
- fibre1g
- protein4g
- salt0.53g
Method
step 1
Make the roasted rhubarb first, carefully draining off the juices before you let it cool. Butter and line a 23cm loose-bottomed or springform cake tin. Heat oven to 180C/fan 160C/gas 4.
step 2
Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can. Top with some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It’s ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.
