Rhubarb & custard cake

Rhubarb & custard cake

  • 1
  • 2
  • 3
  • 4
  • 5
(140 ratings)

Prep: 20 mins Cook: 1 hr Plus rhubarb cooking and cooling


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.


  • 1 quantity Barney's roasted rhubarb (see recipe, below method)



    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 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

    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



    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


  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 (192)

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

Amazing cake a must to make for the family

billiejones's picture

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

Yummy - liked by all who came across it

petesfanny's picture

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

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

gerdabryant's picture

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

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

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

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

fiona71329's picture

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

Gorgeous!!! Cooking times took a little longer but well worth the wait.

micah160209's picture

Gorgeous!!! Cooking times took a little longer but well worth the wait.

djhorner's picture

Heart stopper, delicious

supercook69's picture

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.


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…