Rhubarb & custard cake

Rhubarb & custard cake

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(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
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  • 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.

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Comments (192)

misspink1's picture

i made this cake with my own grown rhubarb, and it was very nice, i made 4 of these and gave it to family memebers, they all loved it. i will make this again with the new season ruhbarb

lili2912's picture

Delicious! Went down a treat at work where they ate it with additional custard! I had to cook it for a little longer as it was very wobbly in the middle - an extra 20 mins worked fine for me. I used tinned rhubarb as it is a little harder to get fresh at this time of year but I will definitely be trying again when it comes into season........

nina_poli24's picture

Delicious cake. Mine actually came out a lot higher than the one in the picture, and although the rhubarb sinks quite a bit, it's really lovely and moist. I had to cook it for about 30 minutes longer that the recipe stated in the foil phase though, it definately was nowhere near ready after covering with foil for 15-20 minutes!

wendywoo57's picture

Made this cake and couldn't believe how lovely it was. Did make a couple of changes - used tinned rhubarb as didn't have any fresh, made up a packet of instant custard (made it thick) and also added a couple of tablespoons of Bird's Custard powder in with the flour - gave it an extra custardy taste ! I also did it in a slightly larger sqaure tin and only did 2 layers, maybe it helped with the moist issue as it cooked up nice and light. Will be making it again soon - Bet it would be nice warm with some vanilla ice cream!!

kenny8ba's picture

this is fab warmed with ice cream or indeed more custard

Foodmonster2's picture

I made this for a picnic and it went down very well. However, it didn't look like the picture. Even though the batter was very thick, when I took it out of the oven I found that the rhubarb and custard had sank right through to the bottom. Still delicious.

mammak's picture

Loved it! Didnt have 4 eggs, only 3. Didnt have vanilla so put in cinnamon. Didnt have caster sugar so did half brown and half white.
And used my own rhubarb and cheap custard.

It was Fabulous!!! xx

lizzieflo's picture

Really easy to make. I cooked it in my Ramoska but like most of the others had to cook it for the extra 20 minutes. Am going to try it with roasted plums next as we have a glut of these from our allotment.

pcrolton's picture

fabulous..lots of yummy comments from friends. I also found it needed longer..1hr 40minutes in the end. Well worth the wait !

misspink1's picture

i made this with home grown rhubarb, it was pretty simple to make and i made 3 of them for my family, they all enjoy it, very tasty, nice on its own or with custard, will make it again.

georgewillows's picture

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

lglad12's picture

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

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

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

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

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.


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