Menu
Rhubarb & custard cake

Rhubarb & custard cake

  • 1
  • 2
  • 3
  • 4
  • 5
(139 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
Save to My Good Food
Please sign in or register to save recipes.

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (188)

ellicopter's picture
5

Really lovely cake, very moist, not overly sweet. I would have prefered more blobs of custard though so next time I'll blob the custard all the way through the cake too!

merc2557's picture
5

I made this cake this morning and as with most other posts you really have to bake it for a fair amount longer than stated , i didn't time how much longer but just kept a close eye on it ...it was worth the wait and absolutely delicious i agree with some other post that its more of a pudding type of cake and would be great warm with cream/custard or ice cream and i will definitely make it again

janaskar's picture
5

Read all the comments before I started, turned out wonderful! Made sure I dried the rhubarb well before roasting and allowed it to drain well after before using it. I baked the it uncovered for 60 min then covered the time stated. Tested it before taking it out with a skewer. It was delicious and was even better the days after! A new family favorite!

ugly_catfish's picture
5

Love this. The all in one method of the cake mix turned out surprisingly well. I also had to cook the cake for longer by 20 minutes though.
The only thing I'd change would be to be cut the rhubarb into smaller pieces before cooking because it was difficult to cut up after roasting and I think smaller pieces work in the cake.

liliaf's picture
5

this waas so easy to make what a lovely recipe cant wait for the
famiy to try it.Will be making this one again

littleegg's picture
4

nom nom nom

chefchloe's picture
5

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
4

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

louisa22's picture
5

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
5

One of the tastiest cakes I have ever made. Definitely a recipe to keep.

pekinduck's picture
5

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

lyndseyp's picture
5

easy and very delicious

misshellokitty76's picture
4

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
5

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
5

Amazing cake a must to make for the family

billiejones's picture
5

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???

Pages

Questions (3)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.