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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ebeernink's picture
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I made this cake yesterday and it is delicious. Had some with family yesterday and took the rest to work today. It was gone in less than 10 minutes and I have had 2 requests already for the recipe. Yum!

yummymummy73's picture

Cooked for an extra 15 minutes as suggested by other people and the cake was perfect. My only problem was that all my rhubarb sank to the bottom of the cake, can only think that perhaps my home grown rhubarb was a little skinny and needed less cooking time!! Excellent indulgent pudding which my neighbour thought would be great with clotted cream. Mmmm!

weesmalldoll's picture
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1st attempt didn't cook properly in the middle but I think i used the minimum cooking times but second attempt has just been tasted and it is FAB!

kingussie's picture

This cake was fantastic. Was worried it would be too moist in middle but it turned out perfect, although I did give it an extra 20 mins with the foil on top. It sold it with teas and coffees at a plant sale we were running and it sold out in no time, then went home and made another the following day.

erimar's picture

I divide the mixture between two tins and cooked it for 1hr 30 mins and it was perfect. Even my husband who isn't a rhubarb or a cake fan was impressed :)

1303sd's picture
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I also made this cake and it went down a treat with my husband,2 sister-in-laws plus a brother-in-law .
It also took a little longer than stated but great result .

deb007's picture
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Delicious. Will add a little more rhubarb next time and had to cook it for an extra 20 mins but it was really worth it.

Hubby has taken it into work today and I have orders for another one.

pattetlow's picture
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The lightest cake I have ever made! Can't stop eating it. Home grown rhubarb and made my own custard. Brilliant!!

ninabw0201's picture

Made this cake and it was quite pudding like (we had it with cream) but it was delicious. Thanks for putting the carbohydrate content as this means diabetics and carb counters can participate too.

For 2 oven Aga owners I cooked it in the following way:

1. preheat the cakebaker on the floor of the roasting oven while you mix the cake as per the recipe.
2. Line the cake tin, I used the largest size that fits in to the cakebaker (that's 8" or 20cm round) -I use readymade cake liners from Lakeland or Julian Graves
3. Fill the tin as per the recipe and bake for TWO hours in the pre-heated cakebaker.

Delicious!

clemmerson's picture
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Agree with Cafreb! Baked for 1hour 35mins in total and still a little too moist in the middle. Really put-off by the amount of butter in the recipe - all I could taste was the butter when I ate the sponge! A real shame because the combination of roasted rhubarb and custard was splendid! Would like to try again but with less although all though not sure how much to reduce it by...

gerdabryant's picture
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Trying to use up a glut of home grown rhubarb. This cake was very easy to make, a hit with the family. Second time I made it I used 500 gr of rhubarb as I thought it needed a little bit more.

emmalouise283's picture
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I didn't make this but my friend did and it was scrummy! I think I may have a go this weekend

cafreb's picture
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Followed the recipe exactly except as mentioned before it seemed to take longer too cook (I used 160 fan settings). Cooked 15 minutes more but I think could have done with more. Put off by the amount of fat. I liked the idea of the cake with the rhubarb and custard but it wasn't a hit at home but I liked it - I may have done something wrong.

verheijen's picture
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Very easy and foolproof. I followed recipe exactly and it was fine. Very moist indeed. I hope it will last moist for a little while....big cake, although I didn't come out as high as on the picture. Will try to make half the recipe next time in a bread tin.

lizfisher56's picture
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Fantastic recipe! So easy to make, almost foolproof. Like Miggymoo I found that it needed at least another 20 minutes cooking time but it was worth it for the end result. I took it to a meeting (still warm) and it just disappeared. Well done, Good Food!

teragram21's picture
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Phew...the cake tasted lovely and although slightly moist in the centre, it was cooked, just took a bit longer than I expected, another triumph from Good Food!!

teragram21's picture
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Have just brought this cake out the oven but for some reason I had to cook it for 1 hour and 40 minutes, considerably more than the hour it was meant to have cooked in. The middle just wouldn't cook through. Have I done something wrong?? Even after this time I am uncertain whether the middle is truly cooked through. The proof will be in the tasting tomorrow at work as I bake every week for them...watch this space and fingers crossed :-)

mayaandteddy's picture
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Really easy to make, both myself and my daughter made this independently of each other. Fantastic texture and flavour very good slightly warm. Have given the recipe to 3 others already.

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