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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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.

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!!

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