Menu
Rhubarb & custard cake

Rhubarb & custard cake

  • 1
  • 2
  • 3
  • 4
  • 5
(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
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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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 (182)

georgewillows's picture
  • 1
  • 2
  • 3
  • 4
  • 5

people keep giving me rhubarrb so I will make more!! It's possibly the best cake ever.

lglad12's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Love this recipe and i have family coming to stay so about to make it for second time, i did slip up the first time i made the recip though when adding my custard to cake mix i suddenly realised i had added rice pudding not custard i carried on with the recipe and it turned out grate. This time i make it i will defiently be using custard and extra rhubarb.

gillian62's picture

I made this fabulous cake this weekend.. Having read all the reviews, I did add more rhubarb, and a little extra sugar. I also found that the cake did not cook in the specified time..Mine was perfect, and beautifully moist having cooked it for the initial time, then covering in foil, and cooking for a further 45 minutes in a fan oven at the given temperature . I used a 23cm spring-clip cake dish.
Lovely recipe, and I shall certainly use it again.

candygirlm's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Had to cook for an extra 20mins, but this cake was amazing. Cooked it at a family BBQ and it was gone in seconds, this is one of my new favorites!

alicekh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really lovely cake! Followed the recipe exactly, except for cooking it for 20 mins longer as suggested. Beautifully moist. We served it warm with vanilla ice cream.

betsyvriend's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Oh - forgot to mention - I saved the syrup I drained off the rhubarb and drizzled it over the cut slices of cake - absolutely fantastic. The sharp rhubarb flavour cuts through the sweetness of the sponge perfectly! x

betsyvriend's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely LOVE this recipe. As many other reviewers note, it took longer than the recipe stated, but I actually found that once it cooled a little in the tin and then on the rack, it firmed up quite considerably. The custard sponge itself is delicious, and the little pockets of rhubarb and daubs of custard make it AMAZING. I'll definitely make this again and again. It's a rhubarb season staple! x

milkermel's picture

this is a fabulous recipe wish rhubarb was in all year!

twitchie's picture

this cake is the best ever, its moist, easy to make but i did as some other comments suggersed and i split this cake mix into two deep round cake tins and they came out great. I gave one to my sister and she also said it was the best and i did use homegrown rhubarb yummy!!!!!

loz_kelly79's picture

Yum, yum, yum! All I changed was cutting the butter down to 150g... Worked a treat.

littlemisspoog's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this cake last night (my very first cake!) and it was delicious!! Very simple to make and seriously tasty. Next time I think I will add a little extra rhubarb, but the consistency was perfect and overall a real treat!!

mollyedenjames's picture
  • 1
  • 2
  • 3
  • 4
  • 5

REALLY YUMMY!! baked it for my birthday for my colleagues, and they're really enjoying it...

Though I cooked it for 2 hours and it doesn't look as dry as in the picture... I did put 550g of rhubarb in though, and I creamed the sugar & marg, and my rhubarb still sank...

soooooo good though - I could eat more than one slice!

smeggy's picture

Like everyone else it seems, I found that this needed more cooking.My cake took 2 hours with the heat turned up to 170C until it passed the skewer test. Well worth the wait though.I had just picked my fruit so I am guessing it had a high moisture content, even after baking. I will be cooking it again.

beatrix's picture
  • 1
  • 2
  • 3
  • 4
  • 5

It's good. I added quite a lot of extra custard, and it's nice if it IS a bit solid because it's good as clumps in the cake.
People who say they're put off by the quantity of butter, only need to look to see that it's actually standard cake proportions: equal quantities of butter, flour and sugar. I reduced the cake size to 200g of each of these, and only 3 eggs. And the margarine I used worked fine in place of butter.
As others mentioned, I did need to cook the cake for longer than the recipe stated, but that was fine, and it came out as a nice "pudding" cake. Not elegant, but very tasty.
For people with a sweet tooth though, the rhubarb was still quite sharp, so more sugar, or very young sweet rhubarb is needed (I, however, lliked the contrast of sharp and swete in the cake).

dianecrtr4's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy to make and have tried it in a traditional round cake tin and also a oblong tin with 3inch sides and worked brilliantly. Have made this with rhubarb but also with apples and again easy tasty and gone in a second. When made in a the traditional round cake did have to leave for slightly longer in the oven approx 20mins..

libby17's picture

Made this cake this morning. Difficult to get all the lumps of butter out - having put all the ingredients intogether - next time I will beat butter and sugar together first then add rest of ingredients. Found it needed more cooking time - at least 40 minutes extra. Looking forward to eating it!

lucy81's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this yesterday. I used 500g rhubarb, and a bit of extra custard in the cake mix. I cooked for a total of about 30 mins longgr than recipe and it was simply stunning! This is a moist cake, almost like the consistency of a steamed treacle sponge.

andyroo069's picture

i just made this, and it is delicious. after reading other comments i altered the recipe slightly. i used 500g of rhubarb, and 220g of butter. i also cooked it for an extra 5 mins without the foil, and an extra 20 mins with the foil and it turned out lovely. a great way to use up rhubarb, i will definitely make it again.

dianecrtr4's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy recipe and a lovely cake.

stellababe's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really nice, but as others have said does need a good 25-30 minutes more in the oven. I also added more custard. Yummy warmed through in the microwave.

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

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.