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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micah160209's picture
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Gorgeous!!! Cooking times took a little longer but well worth the wait.

micah160209's picture
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Gorgeous!!! Cooking times took a little longer but well worth the wait.

djhorner's picture

Heart stopper, delicious

supercook69's picture
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Firstly this cake taste lovely, very light!
For a non rhubarb fan(bad childhood memories)cooking to rhubarb is a learning curve. The 15 mins the cook it wasn't long enough(I have a crap oven), but then I cooked it to much longer. Second thing, my rhubarb didn't look the same color as the the photo; brought mine at a farmer's market.
I mixing all the ingredients in my Kenwood, bam job done! But next time I'll add the custard in blobs when adding to mixture to the tin, to see if that keeps the "custard" in it look. Again NO resemblance to the photo!! Also NO "dots" on custard left visible on the top of the cake!!! Anyone else have thoughts on the custard?
And YES like every other review the cooking time is widely different. I put the foil over it, but when I removed it some on the top came away stuck to the foil. I wonder it one less egg would make it less "wet".

chelseagirl25's picture

Lovely cake! Next time I will use 500g Rhubarb and not cut it so thinly. I think that will make a nice contrast between the sweetness of the cake and the sharpness of the rhubarb.
I also had to cook it for longer than the recipe stated. An extra half an hour was perfect though.
This was a popular cake. Even my 10 year old rhubarb-hating son enjoyed it and asked for more! Thank you

caistergirl's picture

When my husband's allotment had a glut of rhubarb, my hear sank. What Am I going to do with it all once I get sick of crumble.
The recipe fits the bill, excellent, but, like the other it does need cooking longer in my oven, the bonus is it freezes well too.
Brilliant recipe, thank you.

misspink1's picture
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i made this cake with my own grown rhubarb, and it was very nice, i made 4 of these and gave it to family memebers, they all loved it. i will make this again with the new season ruhbarb

lili2912's picture
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Delicious! Went down a treat at work where they ate it with additional custard! I had to cook it for a little longer as it was very wobbly in the middle - an extra 20 mins worked fine for me. I used tinned rhubarb as it is a little harder to get fresh at this time of year but I will definitely be trying again when it comes into season........

nina_poli24's picture
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Delicious cake. Mine actually came out a lot higher than the one in the picture, and although the rhubarb sinks quite a bit, it's really lovely and moist. I had to cook it for about 30 minutes longer that the recipe stated in the foil phase though, it definately was nowhere near ready after covering with foil for 15-20 minutes!

wendywoo57's picture

Made this cake and couldn't believe how lovely it was. Did make a couple of changes - used tinned rhubarb as didn't have any fresh, made up a packet of instant custard (made it thick) and also added a couple of tablespoons of Bird's Custard powder in with the flour - gave it an extra custardy taste ! I also did it in a slightly larger sqaure tin and only did 2 layers, maybe it helped with the moist issue as it cooked up nice and light. Will be making it again soon - Bet it would be nice warm with some vanilla ice cream!!

kenny8ba's picture
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this is fab warmed with ice cream or indeed more custard

Foodmonster2's picture
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I made this for a picnic and it went down very well. However, it didn't look like the picture. Even though the batter was very thick, when I took it out of the oven I found that the rhubarb and custard had sank right through to the bottom. Still delicious.

mammak's picture

Loved it! Didnt have 4 eggs, only 3. Didnt have vanilla so put in cinnamon. Didnt have caster sugar so did half brown and half white.
And used my own rhubarb and cheap custard.

It was Fabulous!!! xx

lizzieflo's picture
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Really easy to make. I cooked it in my Ramoska but like most of the others had to cook it for the extra 20 minutes. Am going to try it with roasted plums next as we have a glut of these from our allotment.

pcrolton's picture
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fabulous..lots of yummy comments from friends. I also found it needed longer..1hr 40minutes in the end. Well worth the wait !

misspink1's picture
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i made this with home grown rhubarb, it was pretty simple to make and i made 3 of them for my family, they all enjoy it, very tasty, nice on its own or with custard, will make it again.

georgewillows's picture
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people keep giving me rhubarrb so I will make more!! It's possibly the best cake ever.

lglad12's picture
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Love this recipe and i have family coming to stay so about to make it for second time, i did slip up the first time i made the recip though when adding my custard to cake mix i suddenly realised i had added rice pudding not custard i carried on with the recipe and it turned out grate. This time i make it i will defiently be using custard and extra rhubarb.

gillian62's picture

I made this fabulous cake this weekend.. Having read all the reviews, I did add more rhubarb, and a little extra sugar. I also found that the cake did not cook in the specified time..Mine was perfect, and beautifully moist having cooked it for the initial time, then covering in foil, and cooking for a further 45 minutes in a fan oven at the given temperature . I used a 23cm spring-clip cake dish.
Lovely recipe, and I shall certainly use it again.

candygirlm's picture
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Had to cook for an extra 20mins, but this cake was amazing. Cooked it at a family BBQ and it was gone in seconds, this is one of my new favorites!

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