Rhubarb & custard cake

Rhubarb & custard cake

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (192)

khush1's picture

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

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

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

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

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

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

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

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

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 .


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…