Rhubarb & custard cake

Rhubarb & custard cake

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(117 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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louisa22's picture
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I didn't have rhubarb so used some cooked apple. The cake was moist and lovely. Would definitely make again with rhubarb.

clairemcleod's picture
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One of the tastiest cakes I have ever made. Definitely a recipe to keep.

pekinduck's picture
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My kids are dairy intolerant so made the custard with oatly milk. Worked well and the kids loved it.

lyndseyp's picture
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easy and very delicious

misshellokitty76's picture
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Made this recipie for the first time and put more rubarb in it. As for cooking time I had to bake the cake for an extra 15mins. Took the cake to work and it went time like a storm, will definatley will be making it again!

mikewayne's picture
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Superb! I found the timings to be spot on. When testing with a knife be sure to avoid the custardy areas on the surface otherwise the knife is likely to come out unclean even if the cake is done.

louisasmith's picture

I've been meaning to make this cake since it first appeared in Good Food magazine and finally got around to it this weekend! I followed the recipe to the letter (except for using medium eggs instead of large) and it turned out pretty well - didn't need to cook it any longer than stated in the recipe. It's a really lovely moist cake with a lovely light texture - it was equally tasty served warm with extra custard and cold with creme fraiche. I had to use shop-bought rhubarb this time but I'm growing my own so will definitely make this cake again once its ready to be harvested.

gemmaford27's picture
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Amazing cake a must to make for the family

billiejones's picture
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i made this cake for an 'unusual cake' competition at our village royal wedding celebration and it won! I didnt get to taste it as it was gobbled up by the villagers! the judge said it was moist yet very light. I did have to cook it for longer than the recipe stated please note.

schaffy's picture

Rhubarb is impossible to find in Spain. What other fruit would work well with this recipe???

schaffy's picture

Rhubarb is impossible to find in Spain. What other fruit would work well with this recipe???

lilimohiddin's picture
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Yummy - liked by all who came across it

petesfanny's picture
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I didn't have a tub of custard so just made a packet up. Probably used more than specified, also used 500g rhubarb. Fully lined the tin & it cooked in 1 hr. Went down a storm and was asked for the recipe!

carolecream's picture
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I made 2 of these cakes last weekend...they are so so good and easy to make....more rubarb needed!!

gerdabryant's picture
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It is worth checking your oven temperature. I found mine was way out. An good oven thermometer costs about £9. Certainly improved my baking. This cake takes 40 minutes + 20 after covering in a fan oven on 160 degrees. Very, very tasty cake and so easy to make.

sue_tombs's picture

absolutely delicious, I found when I covered the cake in tin the foil stuck to the cake after 15 mins so I left it uncovered and turned the oven down to 140 fan oven for another 15 mins and it waas perfect. Very tasty warm :o) love the idea about seasonal fruit :o)

rukate's picture
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Great made with Dove's gluten free self-raising flour. I always add extra custard to make it more gooey and I have made it in the past with tinned rhubard if fresh not available. The most popular cake I have ever made - it seems to get eaten up extremely quickly!

rukate's picture
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This recipe is also very successful if you use Dove's gluten free self-raising flour. It has been the most popular cake that I have ever made.

sjeffery25's picture
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Nice, but mine looked nothing like the picture and was very custardy. More of a pudding than a cake.

fiona71329's picture
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I made this for my dad and he loved it. I also found it took a little longer to cook than the recipe suggests and mine rose to almost double the height in the picture, i wonder if i did something wrong, although i did add the exact amount of ingredients the recipe mentions. delicious recipee and will be cooking again.

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