Rhubarb & custard cake

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Results 121-140

• ellicopter

  04 April 2012

  ellicopter rated and commented on this recipe

  

  Really lovely cake, very moist, not overly sweet. I would have prefered more blobs of custard though so next time I'll blob the custard all the way through the cake too!

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• Hans Zinderfaan

  13 April 2012

  Hans Zinderfaan rated and commented on this recipe

  

  Having read all the comments I followed the ingredients to the letter. After one hours baking it was obviously far from cooked. After another 40 minutes baking the knife finally came out clean. I was surprised as the batter I thought was quite stiff before baking also despite following the layer routine, all the rhubarb ended up at the bottom of the cake. Nothing wrong with the taste though, well worth the effort, I just wish the rhubarb had been more evenly spread throughout the cake. If I make it again I would try smaller pieces of rhubarb.

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• Little Bear

  18 April 2012

  Little Bear rated and commented on this recipe

  

  Amazing cake! I made this a few weeks ago and took it into work where it went down really well. Although I over roasted the rhubarb so most of it sunk to the bottom but no one seemed to care! Can't wait to try this with apples.

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• MrsCLowe

  19 April 2012

  MrsCLowe rated and commented on this recipe

  

  O my life! This is a must bake! Absolutely delicious!

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• Basil

  22 April 2012

  Basil rated and commented on this recipe

  

  I make this again and again! Really moist and moorish! A fab recipe!

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• Beagle

  22 April 2012

  Beagle rated and commented on this recipe

  

  Amazing cake, so easy to make and what a crowd pleaser - delicious!!! I cooked the rhubarb slightly longer and found that I had no problems with pieces sinking to the bottom. I did need to cook cake for longer - 25 minutes covered with foil. Cake moist and fluffy, and will certainly be making again.

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• poppypixie

  23 April 2012

  poppypixie commented on this recipe

  Served this as a pudding and it went down very well. Forgot to mix the custard in the cake batter so just dolloped the whole pot over the cake - still worked! Think it took nearer an hour and a half to bake, than an hour.

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• poppypixie

  23 April 2012

  poppypixie rated and commented on this recipe

  

  Served this as a pudding and the whole lot was polished off! Forgot to mix custard in with the cake batter so dolloped the whole pot on top, alternating with cake batter. Took nearer 1.5hr, rather than 1hr to bake.

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• Flour Covered Girl

  23 April 2012

  Flour Covered Girl commented on this recipe

  Superb cake. Nice and tart rhubarb flavour, with the kitsch custard quirk. I feltbad buying a tub of pre-made custard, but given the small quantity required, it made sense. Agree with other reviews - more cooking time needed, so was glad for the diligent tin lining, but would advocate a loose layer of foil over the top to stop too much browning.

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• kah

  23 April 2012

  kah rated and commented on this recipe

  

  Made this yesterday, so simple and so delicious. Will definitely make it again.

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• caistergirl

  27 April 2012

  caistergirl commented on this recipe

  I saw this recipe last year, as my husbands allotment causes me many a headache , coping with gluts . I made several og these and froze. I have just baked my first one of this season , delicious ! Thanks for the great recipe, this has become a firm favourite on our house.

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• lindeens

  28 April 2012

  lindeens rated and commented on this recipe

  

  Gorgeous! However, like others I used more rhubarb - 700 grams and it was just the right quantity.

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• Donna

  29 April 2012

  Donna commented on this recipe

  Made this last year, and just made another one with the first crop of rhubarb. Didn't have quite enough rhubarb, so added some chopped apple which gave a nice texture. Cooked in a gas oven for 50mins + 30mins with foil. Recommend serving this warm with extra custard - great comfort food on a wet & windy day!

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• Donna

  29 April 2012

  Donna rated this recipe

  

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• Arquesenciel

  30 April 2012

  Arquesenciel rated and commented on this recipe

  

  Used fresh 'green' bio rhubarb, which sank to the bottom, but the cake was light and not too sweet. Definitely reminiscent of rhubarb and custard sweets of old. My boyfriend is French and loved the association of fruit, custard (creme anglaise) and cake. Will definitely make again and again!

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• Louise

  30 April 2012

  Louise rated and commented on this recipe

  

  tried this today, tastes fab but it is quite a moist cake would be great with hot custard on it though!!

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• Scrapyard

  05 May 2012

  Scrapyard rated and commented on this recipe

  

  Always make this cake with new season rhubarb. Fabulous!

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• Molfita

  06 May 2012

  Molfita rated and commented on this recipe

  

  I have just made this recipe and just had a piece with my morning coffee. It turned out delicious. I used home made custard in stead of already made and I did not have to cook extra. It turned out perfect.

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• knitternicky

  06 May 2012

  knitternicky rated and commented on this recipe

  

  Made this the other night and everyone who has tried has given it a huge thumbs up. Delicious. I also had to cook it a little longer.

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• Rachel

  09 May 2012

  Rachel rated and commented on this recipe

  

  Super delicious

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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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Difficulty and servings

Serves 16

Preparation and cooking times

Prep 20 mins

Cook 1 hr

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

PER SERVING

278 kcalories, protein 4g, carbohydrate 34g, fat 15 g, saturated fat 9g, fibre 1g, sugar 21g, salt 0.5 g

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