Rhubarb & custard cake

Rhubarb & custard cake

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(134 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
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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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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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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.

pinkpuppyuk2002's picture
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Made this today turned out great, Did require a little more cooking time roguhly 20 minutes but i kept it covered for the extra time to prevent it getting too brown. Texture was great very moist and for someone who doesn't particularly enjoy rhubarb i was pleasantly surprised at the finished results.. Had mine with hot custard whilst the cake was still warm went down a treat. Next i will be trying it with some single cream or vanilla ice-cream.
This recipe has converted me and i am now a fan of rhubarb.
Thank you :D

barrybubbles's picture
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I scaled this down to 3/4 size (but with a bit of extra rhubarb) as I have a 20cm tin. Quite a tasty cake but tricky to judge the timings due to the wet consistency - I over cooked it and ended up with a crispy bottom. However the rhubarb didn't sink and it had a good custardy top. Mr S really liked it with the tang of rhubarb meaning it wasn't too sweet.

drewco8's picture

The recipe worked a treat - no problems with a soggy middle. Not everyone liked the cake, however. A little sweet & sour. I enjoyed it very much, slightly warm with vanilla ice cream.

moupwser's picture
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Absolutely delicious. I used part of the glut of home grown rhubarb and cooked for longer than stated. Definitely making again.

kerryannb's picture
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This is really easy to make and tasted lovely. Was very moist the next day, can't comment after then as was all gone ;-)

ssarahlewiss's picture

I used a teaspoon of baking powder rather than the half, and a whole can of Ambrosia full fat custard whilst making the cake. As well as the measured amount of fresh roasted rhubarb, I also added a tin of 540g of tinned rhubarb in light syrup on the top layer. Encorporating half of a 75g of Birds instant custard powder to the flour mix, and then adding a little of the leftovers to the icing sugar to dust at the end made the custard flavour stand out. The cake took an hour in a new Electrolux fan assisted oven, and then another 20 mins covered with tin foil - it rose nearly out of the tin! Perfect - has done no end of good to my work reputation!!!! #culinarygoddess!

khubbard's picture
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I really fancied this but It didnt work very well - it took a lot longer to cook than it said and even when I finally took it out it still was soggy in the middle &
all the rhubarb had sunk to the bottom.
Wouldn't make again.

jobourne's picture
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Didn't think this would work, but I was pleasantly surprised. Rhubarb from friends allotment. Went down very well.

claired84's picture
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loved this cake and so did everyone else! will be making it again!

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