Rhubarb & custard cake

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• sally@brackley

  2009-04-23 16:17:26.20813

  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

  2009-04-23 17:49:34.206871

  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

  2009-04-25 15:10:26.720893

  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

  2009-04-25 16:43:57.824096

  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

  2009-04-25 20:06:10.459404

  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

  2009-04-29 15:25:01.872786

  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

  2009-04-29 17:09:56.932667

  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

  2009-04-30 16:14:07.014911

  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

  2009-05-08 21:29:36.192091

  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

  2009-05-09 20:36:22.69749

  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

  2009-05-09 22:12:16.835271

  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

  2009-05-11 12:54:14.073401

  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

  2009-05-14 17:45:48.059587

  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

  2009-05-16 13:37:10.293666

  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

  2009-05-17 21:41:59.981538

  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

  2009-05-17 22:23:36.900641

  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

  2009-05-18 15:50:29.323215

  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

  2009-05-18 16:09:03.855852

  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

  2009-05-20 21:28:00.825923

  tinajef commented on this recipe

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

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• Dorinda

  2009-05-23 12:28:15.764059

  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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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, sugar 21g, salt 0.5 g

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