Rhubarb & custard cake

Rhubarb & custard cake

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(125 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr Plus rhubarb cooking and cooling

Skill level

Easy

Servings

Serves 16

This recipe tastes even better with homegrown rhubarb

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
278
protein
4g
carbs
34g
fat
15g
saturates
9g
fibre
1g
sugar
21g
salt
0.5g

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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Method

  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.

Recipe from Good Food magazine, May 2009

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Comments

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KaylasCakes's picture

Great cake, timings were fine for my fan oven at 160. I used frozen rhubarb as that's what I had and put it straight in the oven from the freezer. I used the leftover syrupy juice from the rhubarb and drizzled it over the cake in the tin. The only thing I didn't like was the oddly set patches of custard on top. Would probably just serve the cake with custard instead of the extra blobs on top!

moirashaw1's picture

Lovely cake! Made as recipe but cooked bit longer in my fan oven as recommended by others. Ate it warm with ice cream, but had a piece later when cool and prefer it like that. Think you taste all the flavours better. Will definitely make again, but will chop rhubarb into 1cm pieces and use lots more, at least another 200g.

vicki_mh's picture
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I just made this with some homegrown rhubarb from my neighbour's allotment. I used an extra 200g of rhubarb and almost double the custard - it took longer to cook but it's so moist that it's almost like a pudding sponge. I'm having it warm with more custard for pudding tonight but I couldn't resist having a slice with some coffee. Absolutely delicious.

cricketwidow54's picture

Would this cake freeze? Have so much rhubarb and looking for recipes that will freeze.
thanks

julieo25's picture
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Made this cake for my sister's birthday and it went down a storm. Used a bit more custard as mixture was a bit stiff. Took longer to cook in my fan oven but I'll know for next time. Dusted with icing sugar it looked lovely and it really did serve 16.

matilda131's picture
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This cake was unbelievable. I had some homegrown rhubarb and was looking for something other than crumble to use it in. So glad I chose this cake. The timings were accurate for my conventional oven and I found that the rhubarb stayed suspended throughout the cake and didn't sink as some other comments have suggested. It came out perfectly moist and worked well served with vanilla ice cream. I also made a syrup with the rhubarb juice and drizzled that on top.
Would definitely recommend.

matilda131's picture
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This cake was unbelievably tasty. I had some homegrown rhubarb and was looking for something other than crumble to use it in. So glad I chose this cake. I found that the timings were accurate and the rhubarb stayed suspended throughout the cake; it didn't sink as some other comments have suggested. It came out perfectly moist and worked beautifully served warm with vanilla ice cream. I also made a syrup with the rhubarb juice and drizzled that on top.
Would definitely recommend.

rusky40's picture

how much rhubarb did you use as i see you used home grown as i will be

hippocollector's picture
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Made this last night after reading all the comments beforehand. Cooked for an extra 20 minutes as most people suggested and it turned out perfectly. Used Alpro soya custard as this was all I had and it tasted lovely too. Took into work this morning and they all commented on how gorgeous it tasted. Will definitely make again

hippocollector's picture
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Made this recipe last night having read all the reviews beforehand. Cooked for an extra 20 minutes as suggested and the cake turned out perfectly cooked, I used Alpro soya custard as this was all I had and it worked perfectly well. Took it into work this morning and everyone commented on how gorgeous it was. Will definitely make again

leanneoliver's picture
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I have made this cake twice now and it's amazing! Really easy recipe to follow and comes out great every time. Only thing is that it took an additional 20 mins each time in my fan oven!

jiggywoowoo's picture
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Wow! Enjoyed making this. All the family loved it, even those not keen on rhubarb. I have to make this again, absolutely delish!!

Blondeamber's picture

Very easy to follow recipe. Used homegrown rhubarb. When the cake was warm still in the tin I spooned over the rhubarb syrup with sugar like a Lemon drizzle cake. took an additional 30 mins in my gas oven. It's a huge cake. Can't wait to cut it!

leahscooking's picture

looked just like the picture, and plus my daughter who hates rhubarb, loved this cake. This cake also freezes well

rosiewaugh's picture

Lovely way to serve rhubarb - my Granddaughter loved it. Looked like the picture and tasted delicious. Easy to make (I'm not really a cake maker)

annebeasley's picture
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This turned out very well and I found the timings were accurate. The rhubarb sank to the bottom, but everyone liked it. Did not look much like the picture - the top was completely flat.

cat1987's picture
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My family loved this, served it warm with ice cream and drizzled it with the juice off the rhubarb. Really lovely. Will definitely make again.

kerryannb's picture
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Delicious and keeps for a good few days...

Frantic Flapjack's picture
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This took about 20 minutes more than the recommended time. Good consistency and you could taste the custard. It was a little too sweet for my taste though.

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