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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mother_ship's picture
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So many comments!!! Having read through them all and taken them on board I made this cake as a tray bake, using more rhubarb and more custard than in the recipe. I also could not bring myself to use 250g of butter so used 100g of 'lighter' butter and 100g sunflower marg. Have to say that it then cooked in just 5 mins over the stated time, was light and delicious. My only problem was that most of my custard blobs vanished into the mix with only a few vaguely discernible. I'm going to try it with lightly poached apples, or apricots or maybe plums next time!

mazymaz's picture

I am a coeliac (intolerant to gluten) and I have made this cake several times with special gluten-free flour, and each time it has turned out great. The rhubarb tends to sink a bit, and it does need cooking for slightly longer. I have passed this recipe on to several friends and they love it too. Will try with different fruits when the rhubarb season finishes.

suupertellp's picture

I made this cake last weekend and loved it....Whilst i have the rhubarb from the allotment i am going to make it again. I used tinned custard and it was fab!!!

nursie6's picture

Having been served this delicious cake by my sister in law i rushed home to try it. First attempt ended up more like a rhubarb eve's pudding and was sooo heavy despite following the recipe to the letter including fan assist temp (as per my oven). Second attempt i went with the traditional gradual mixing of butter with sugar, then adding the eggs, then the custard, baking powder & vanilla then flour last. I also went with the higher temp (180), keeping an eye on it for the last 5 mins or so. However, it still took a little longer (10 mins each stage) than the recipe states. However, this time it was just perfect !!! hip hip hurray !

nicolamitchell's picture

i made this and everyone thought it tasted great! however the middle looked like it was never going to set! i ended up baking the cake for just about 2 hours and the rhubarb mostly sank to the bottom. Will make again though and i am tempted to use apple instead.

notmum's picture
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Well my cake took more like two hours to cook and it is still a little under cooked! I couldn't really taste the custard it just sort of vanished. There are far nicer cake recipes on this site than this one, I won't be making it again.

khush1's picture
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Absolutely delicious cake! Went down a treat.

chriscarrick's picture

I used the ingredients as described but i poured the custard from the tin straight into the mixture and so I accidentally put about double the quantity in the recipe. I did have to cook it for about 15 minutes longer than suggested so that it was solid in the middle. The cake was very moist and tasty. It could have had about 50% more rhubarb in. Oh I kept the juice from roasting and served it in a jug to pour around the cake. Delicious!

jog_on's picture
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Really love this cake! Think it's more of a pudding than a cake really and have it warm with cream. It took slightly longer than suggested, but I think my cake tin was deeper and less diameter than suggested, so that's probably why. :)

cazandjay's picture

needed more rhubarb and custard and also needed to cook for longer!!

hamishmum's picture
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Great way to use up rhubarb from the garden. Agree that it takes longer to cook than the recipe suggests - another 15-20 mins & I would also add more rhubarb next time.

kwatts759's picture
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Beautiful - I've made it a few times now and its been a real hit with the whole family. Like others I have ajusted the cooking time, it does take longer than suggested, but well worth it!

becc36's picture

made this to use up the large amount of rhubarb in my garden. Took 15 mins longer than stated. I also only use Flora in my cakes not butter and it was wonderful. My hubby likes to heat it in the microwave and have it warm. I also cut up my cake into large wedges and froze it. I have strict instructions to make it again this weekend.

madrossie's picture

I stupidly used chilled custard the first time, didn't read the recipe properly, and got a lump of custard wedged in the middle of the cake and sunken rhubarb. Second time around it turned out perfect, lovely.

louisecurtishome's picture
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I cooked this for the original time suggested. Took it out of the oven, let it cool and when serving realised it was under cooked so I put it back in the oven for 20 minutes - risky! Amazingly it was still gorgeous. What a great idea to use custard in the cake mix. I will be trying this recipe with the frozen apple slices in my freezer next week - it appears to be a fool proof recipe.

corinnahubbard's picture
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An excellent cake with it's tantalising contrast of sour rhubarb and creamy custard- an all round winner with my family. As already pointed out, it took longer to cook than stated in the recipe- about an extra 15mins- but Jane does point out how to test if it needs longer so I didn't think this was a major issue. Will definitely make again.

michellee's picture

I have made this cake twice the 1st time I made it I made it with my 5 year old and she enjoyed licking the bowl out.
The 2nd time I made it I creamed the butter before adding anything else and added the ingredients bit by bit. My mothering law loves it an ahve had to give the recipe to her and my brother in law who doesnt like rubarb loves this cake I have also roasted somemore rubarb and put it in the frezzer this is something else you can do with rubarb for the whole family.

tsearle's picture

really delicious. I often find that the larger cake recipes on this website do not cook thouroughly (withought the top and sides becoming over cooked and hard). I made up the same quantity and split it between 2 victoria sponge tins. Had some great comments.

dorindabs's picture

Absolutely delicious! I didn't have any ready-made custard, so made my own using a heaped tablespoon Birds custard powder, a tablespoon of sugar and a pint of single cream. This worked beautifully. I baked it in an oblong swiss roll type tin (only with higher sides) With this, the timings were exactly right. I can't wait to try this with other seasonal fruit such as peaches or cherries, I am sure they will be great too.

tinakins's picture

Absolutely delicious - lovely moist cake. Will make that again.

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