Name: Rhubarb & custard cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 16
Cuisine: British
Ingredients: 1quantity Barney's roasted rhubarb (see recipe, below method); 250g pack butter softened, 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 sugar for dusting

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Rhubarb & custard cake

Rhubarb & custard cake

Jane Hornby

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Serves 16

Easy

Prep: 20 mins

Cook: 1 hr

Plus rhubarb cooking and cooling

A star rating of 4.7 out of 5.360 ratingsRate

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This recipe tastes even better with homegrown rhubarb

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1quantity Barney's roasted rhubarb

(see recipe, below method)
250g pack butter

softened, 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 sugar

for dusting

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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.

RECIPE TIPS

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.

Recipe from Good Food magazine, May 2009

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A star rating of 4.7 out of 5.360 ratings

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