Rhubarb & custard cake

Recipe uploaded by

Jane Hornby

22 ratings

Recipe by Jane Hornby

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1. Video tutorial: Lining a cake tin

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.
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.

Barney's roasted rhubarb

Heat oven to 200C/fan 180C/gas 6. Rinse 400g rhubarb and shake off excess water. Trim the ends, then cut into little-finger-size pieces. Put in a shallow dish or a baking tray, tip over 50g caster sugar, toss together, then shuffle rhubarb so it's in a single layer. Cover with foil, then roast for 15 mins. Remove foil. Give everything a little shake, roast for 5 mins more or until tender and the juices are syrupy.

PER SERVING

278 kcalories, protein 4g, carbohydrate 34g, fat 15 g, saturated fat 9g, fibre 1g, salt 0.5 g

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Results 1-20

• sally@brackley

  23 April 2009

  sally@brackley rated and commented on this recipe

  

  Really easy to make, both myself and my daughter made this independently of each other. Fantastic texture and flavour very good slightly warm. Have given the recipe to 3 others already.

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• Miggymoo

  23 April 2009

  Miggymoo commented on this recipe

  Have just brought this cake out the oven but for some reason I had to cook it for 1 hour and 40 minutes, considerably more than the hour it was meant to have cooked in. The middle just wouldn't cook through. Have I done something wrong?? Even after this time I am uncertain whether the middle is truly cooked through. The proof will be in the tasting tomorrow at work as I bake every week for them...watch this space and fingers crossed :-)

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• Miggymoo

  25 April 2009

  Miggymoo rated and commented on this recipe

  

  Phew...the cake tasted lovely and although slightly moist in the centre, it was cooked, just took a bit longer than I expected, another triumph from Good Food!!

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• Liz

  25 April 2009

  Liz rated and commented on this recipe

  

  Fantastic recipe! So easy to make, almost foolproof. Like Miggymoo I found that it needed at least another 20 minutes cooking time but it was worth it for the end result. I took it to a meeting (still warm) and it just disappeared. Well done, Good Food!

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• Carmen

  25 April 2009

  Carmen rated and commented on this recipe

  

  Very easy and foolproof. I followed recipe exactly and it was fine. Very moist indeed. I hope it will last moist for a little while....big cake, although I didn't come out as high as on the picture. Will try to make half the recipe next time in a bread tin.

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• Cafreb

  29 April 2009

  Cafreb rated and commented on this recipe

  

  Followed the recipe exactly except as mentioned before it seemed to take longer too cook (I used 160 fan settings). Cooked 15 minutes more but I think could have done with more. Put off by the amount of fat. I liked the idea of the cake with the rhubarb and custard but it wasn't a hit at home but I liked it - I may have done something wrong.

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• emmalouise283

  29 April 2009

  emmalouise283 rated and commented on this recipe

  

  I didn't make this but my friend did and it was scrummy! I think I may have a go this weekend

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• Gerda

  30 April 2009

  Gerda rated and commented on this recipe

  

  Trying to use up a glut of home grown rhubarb. This cake was very easy to make, a hit with the family. Second time I made it I used 500 gr of rhubarb as I thought it needed a little bit more.

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• walnutwhip

  08 May 2009

  walnutwhip rated and commented on this recipe

  

  Agree with Cafreb! Baked for 1hour 35mins in total and still a little too moist in the middle. Really put-off by the amount of butter in the recipe - all I could taste was the butter when I ate the sponge! A real shame because the combination of roasted rhubarb and custard was splendid! Would like to try again but with less although all though not sure how much to reduce it by...

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• Nina Bell-Williamson

  09 May 2009

  Nina Bell-Williamson commented on this recipe

  Made this cake and it was quite pudding like (we had it with cream) but it was delicious. Thanks for putting the carbohydrate content as this means diabetics and carb counters can participate too. For 2 oven Aga owners I cooked it in the following way: 1. preheat the cakebaker on the floor of the roasting oven while you mix the cake as per the recipe. 2. Line the cake tin, I used the largest size that fits in to the cakebaker (that's 8" or 20cm round) -I use readymade cake liners from Lakeland or Julian Graves 3. Fill the tin as per the recipe and bake for TWO hours in the pre-heated cakebaker. Delicious!

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• Pat

  09 May 2009

  Pat rated and commented on this recipe

  

  The lightest cake I have ever made! Can't stop eating it. Home grown rhubarb and made my own custard. Brilliant!!

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• Debs

  11 May 2009

  Debs rated and commented on this recipe

  

  Delicious. Will add a little more rhubarb next time and had to cook it for an extra 20 mins but it was really worth it. Hubby has taken it into work today and I have orders for another one.

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• sarah's den

  14 May 2009

  sarah's den rated and commented on this recipe

  

  I also made this cake and it went down a treat with my husband,2 sister-in-laws plus a brother-in-law . It also took a little longer than stated but great result .

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• erimar

  16 May 2009

  erimar commented on this recipe

  I divide the mixture between two tins and cooked it for 1hr 30 mins and it was perfect. Even my husband who isn't a rhubarb or a cake fan was impressed :)

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• gill

  17 May 2009

  gill commented on this recipe

  This cake was fantastic. Was worried it would be too moist in middle but it turned out perfect, although I did give it an extra 20 mins with the foil on top. It sold it with teas and coffees at a plant sale we were running and it sold out in no time, then went home and made another the following day.

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• Lucy C

  17 May 2009

  Lucy C rated and commented on this recipe

  

  1st attempt didn't cook properly in the middle but I think i used the minimum cooking times but second attempt has just been tasted and it is FAB!

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• Kerra

  18 May 2009

  Kerra commented on this recipe

  Cooked for an extra 15 minutes as suggested by other people and the cake was perfect. My only problem was that all my rhubarb sank to the bottom of the cake, can only think that perhaps my home grown rhubarb was a little skinny and needed less cooking time!! Excellent indulgent pudding which my neighbour thought would be great with clotted cream. Mmmm!

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• ebeernink

  18 May 2009

  ebeernink rated and commented on this recipe

  

  I made this cake yesterday and it is delicious. Had some with family yesterday and took the rest to work today. It was gone in less than 10 minutes and I have had 2 requests already for the recipe. Yum!

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• tinajef

  20 May 2009

  tinajef commented on this recipe

  Absolutely delicious - lovely moist cake. Will make that again.

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• Dorinda

  23 May 2009

  Dorinda commented on this recipe

  Absolutely delicious! I didn't have any ready-made custard, so made my own using a heaped tablespoon Birds custard powder, a tablespoon of sugar and a pint of single cream. This worked beautifully. I baked it in an oblong swiss roll type tin (only with higher sides) With this, the timings were exactly right. I can't wait to try this with other seasonal fruit such as peaches or cherries, I am sure they will be great too.

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http://www.bbcgoodfood.com/recipes/10500/

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Ingredients

• 1 quantity Barney's roasted rhubarb (see recipe, below method)
• 250g pack butter , softened, plus extra for greasing
• 150g pot ready-made custard (not the chilled kind; I used Ambrosia)
• 250g self-raising flour
• ½ tsp baking powder
• 4 large eggs
• 1 tsp vanilla extract
• 250g golden caster sugar
• icing sugar , for dusting

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Difficulty and servings

Serves 16

Preparation and cooking times

Prep 20 mins

Cook 1 hr

Ingredients

• 1 quantity Barney's roasted rhubarb (see recipe, below method)
• 250g pack butter , softened, plus extra for greasing
• 150g pot ready-made custard (not the chilled kind; I used Ambrosia)
• 250g self-raising flour
• ½ tsp baking powder
• 4 large eggs
• 1 tsp vanilla extract
• 250g golden caster sugar
• icing sugar , for dusting

PER SERVING

278 kcalories, protein 4g, carbohydrate 34g, fat 15 g, saturated fat 9g, fibre 1g, salt 0.5 g

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