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Rhubarb & custard cake

Rhubarb & custard cake

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(134 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

  • kcalories278
  • 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

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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.

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Comments (182)

chefchloe's picture
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I made this for a group of friends and I've already had requests for a second one! I found I had to cook it for a bit longer than stated but I think that could be the oven settings. Great recipe, thanks!

lizziebroadley's picture

Have just put my cake in the oven so really glad I read these comments now! Not suprised it takes longer to cook as both a previous banana cake and chocolate and courgette cake took twice as long as the methods stated. Fingers crossed for a success, watch this space!

dally2's picture

A very easy very tasty cake. Good to make at the moment with the Rhubarb from the garden. I added an extra 100gs for more taste.

schnarftastic's picture
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Very easy to make and tasted delicious - I added more rhubarb than suggested. Big hit in this house!

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)

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