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Rhubarb & custard cake

Rhubarb & custard cake

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(140 ratings)

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

Easy

Serves 16
This recipe tastes even better with homegrown rhubarb

Nutrition and extra info

Nutrition: per serving

  • kcal278
  • fat15g
  • saturates9g
  • carbs34g
  • sugars21g
  • fibre1g
  • protein4g
  • salt0.5g
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Ingredients

  • 1 quantity Barney's roasted rhubarb (see recipe, below method)

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 250g pack butter, softened, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 150g pot ready-made custard (not the chilled kind; I used Ambrosia)
  • 250g self-raising flour
  • ½ tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 4 large egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 250g golden caster sugar
  • icing sugar, for dusting

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.

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Comments (190)

bunnieface's picture
5

Delicious and so easy to make. Loved by everyone in the family, but as others have said I will be adding more rhubarb when I make the cake again tomorrow. Absolutley scrummy!

vanuatu's picture
5

Couldn't get rhubarb at the last minute, so made with roasted apples instead, which was delicious. Agree you need slightly longer, but so good I'll be making it again as soon as I have rhubarb!

dyewendy's picture
5

Really delicious cake. The roasted rhubarb recipe was a revelation. The texture of the rhubarb was amazing after it had been roasted. Will be making this one again! (and again!)

emmalyjayne's picture
5

I was given some rhubarb and didn't want to make boring old crumble. I found this recipe and loved the sound of it. Although it is hard not to eat the roasted rhubarb before it goes in the cake!
It did take longer to cook that the recipe stated probably a further 30mins, but it came out so moist and scrumptious. So far everyone in the office this morning is loving it. A lovely combination of sweet and sharp.

rrobbins's picture
5

Super delicious

knitternicky's picture
5

Made this the other night and everyone who has tried has given it a huge thumbs up. Delicious.
I also had to cook it a little longer.

molfita's picture
5

I have just made this recipe and just had a piece with my morning coffee. It turned out delicious. I used home made custard in stead of already made and I did not have to cook extra. It turned out perfect.

Scrapyard57's picture
5

Always make this cake with new season rhubarb. Fabulous!

louisel008's picture
4

tried this today, tastes fab but it is quite a moist cake would be great with hot custard on it though!!

arquenciel's picture
5

Used fresh 'green' bio rhubarb, which sank to the bottom, but the cake was light and not too sweet. Definitely reminiscent of rhubarb and custard sweets of old. My boyfriend is French and loved the association of fruit, custard (creme anglaise) and cake. Will definitely make again and again!

dgorin's picture
5

Made this last year, and just made another one with the first crop of rhubarb. Didn't have quite enough rhubarb, so added some chopped apple which gave a nice texture. Cooked in a gas oven for 50mins + 30mins with foil. Recommend serving this warm with extra custard - great comfort food on a wet & windy day!

lindeens's picture
5

Gorgeous! However, like others I used more rhubarb - 700 grams and it was just the right quantity.

caistergirl's picture

I saw this recipe last year, as my husbands allotment causes me many a headache , coping with gluts . I made several og these and froze. I have just baked my first one of this season , delicious ! Thanks for the great recipe, this has become a firm favourite on our house.

khartley's picture
5

Made this yesterday, so simple and so delicious. Will definitely make it again.

FlourCoveredGirl's picture

Superb cake. Nice and tart rhubarb flavour, with the kitsch custard quirk. I feltbad buying a tub of pre-made custard, but given the small quantity required, it made sense.
Agree with other reviews - more cooking time needed, so was glad for the diligent tin lining, but would advocate a loose layer of foil over the top to stop too much browning.

poppypixie's picture
5

Served this as a pudding and the whole lot was polished off! Forgot to mix custard in with the cake batter so dolloped the whole pot on top, alternating with cake batter. Took nearer 1.5hr, rather than 1hr to bake.

poppypixie's picture
5

Served this as a pudding and it went down very well. Forgot to mix the custard in the cake batter so just dolloped the whole pot over the cake - still worked! Think it took nearer an hour and a half to bake, than an hour.

haslop's picture
5

Amazing cake, so easy to make and what a crowd pleaser - delicious!!! I cooked the rhubarb slightly longer and found that I had no problems with pieces sinking to the bottom. I did need to cook cake for longer - 25 minutes covered with foil. Cake moist and fluffy, and will certainly be making again.

blindtony's picture
5

I make this again and again! Really moist and moorish! A fab recipe!

mrsclowe's picture
5

O my life! This is a must bake! Absolutely delicious!

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