Rhubarb & custard cake

Rhubarb & custard cake

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(124 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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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.

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...

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