Rhubarb & custard cake

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Results 141-160

• Emmaly Jayne

  14 May 2012

  Emmaly Jayne rated and commented on this recipe

  

  I was given some rhubarb and didn't want to make boring old crumble. I found this recipe and loved the sound of it. Although it is hard not to eat the roasted rhubarb before it goes in the cake! It did take longer to cook that the recipe stated probably a further 30mins, but it came out so moist and scrumptious. So far everyone in the office this morning is loving it. A lovely combination of sweet and sharp.

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• Wendy

  15 May 2012

  Wendy rated and commented on this recipe

  

  Really delicious cake. The roasted rhubarb recipe was a revelation. The texture of the rhubarb was amazing after it had been roasted. Will be making this one again! (and again!)

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• Kate

  16 May 2012

  Kate rated and commented on this recipe

  

  Couldn't get rhubarb at the last minute, so made with roasted apples instead, which was delicious. Agree you need slightly longer, but so good I'll be making it again as soon as I have rhubarb!

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• Bunnieface

  18 May 2012

  Bunnieface rated and commented on this recipe

  

  Delicious and so easy to make. Loved by everyone in the family, but as others have said I will be adding more rhubarb when I make the cake again tomorrow. Absolutley scrummy!

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• Laurster

  19 May 2012

  Laurster commented on this recipe

  I put used this to make little puddings in ramekins. Layered the rhubarb, cake mixture and custard in the same way as the big cake, then baked for around an hour. They were mushy, but it doesn't matter as you can eat it with a spoon.

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• susieg

  31 May 2012

  susieg rated and commented on this recipe

  

  goodness this is yummy, it's soft and moist and lovely warm with a blob of ice cream. I made this with flora light instead of butter and low cal sugar and it worked beautifully. I only used 200g of sugar as the custard is sweet already but next time I'll use a bit less as it is still on the sweet side for me. But there will definitely be a next time! yummy :)

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• Jo

  06 June 2012

  Jo commented on this recipe

  I made this, taking into account the timing issues some of the reviews have mentioned. Mine took an hour and half. It was absolutely delicious, very moist. I agree with some other reviews that its more like a pudding cake and although nice cold, it was really delicious whilst still warm. Would make this again especially as I had all the ingredients in the cupboard already and used rhubarb from a friends allotment.

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• Jo

  06 June 2012

  Jo rated and commented on this recipe

  

  Forgot to rate. Would have given it 5 out of 5 however most of the rhubarb seemed to sink to the bottom of the cake. Make dust with a little flour next time as I remember someone saying that will avoid fruit sinking, perhaps I didn't dry it out enough after roasting?

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• Shell

  10 June 2012

  Shell rated and commented on this recipe

  

  I made this for my husband. It took a little longer an stated to cook, but it was worth the wait. It was delicious. Will definitely make this again :))

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• dodsa

  17 June 2012

  dodsa commented on this recipe

  This cake is truly amazing! I have made it using butter and stork, both with excellent results. It only needed an hour to cook but I didn't cover it at the end. Scrummy

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• MissC

  18 June 2012

  MissC rated and commented on this recipe

  

  I followed the recipe to the letter and it turned out beautifully. I hosted a tea/ coffee afternoon for the elderly and they devoured it. Shame there was nothing left for me!!! I will have to make this cake again soon.

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• Icebear

  22 June 2012

  Icebear rated and commented on this recipe

  

  I prepared 500g rhubarb but found it slightly too much so kept some back to serve separately with cake. Definitely needs longer cooking time..approx extra 15 mins, but overall it worked really well. Frozen half of it in slices..mainly to stop my husband eating the whole thing in one go!

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• netz2781

  01 July 2012

  netz2781 rated this recipe

  

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• José

  25 July 2012

  José rated and commented on this recipe

  

  Made this for my mum's birthday as she is a huge fan of rhubarb. Everyone was impressed with how light the sponge was and said it was delicious and it was so easy to make. I would add more rhubarb next time and make sure I layer the cake equally but I will definitely be making this again!

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• brocon

  27 July 2012

  brocon rated and commented on this recipe

  

  I WAS A LITTLE DISAPPOINTED WITH MY RESULT AFTER READING ALL THE POSITIVE COMMENTS BEFORE. THE RHUBARB WASN'T SWEET ENOUGH AND I MAY HAVE OVERCOOKED IT - FIRST MISTAKE. THE CAKE LOOKED A LITTLE MUSHY, THIS MAY HAVE BEEN BECAUSE I DIDN'T DRAIN THE RHUBARB WELL ENOUGH. I COOKED IT FOR MUCH LONGER THAN STATED ON RECIPE - AT LEAST 20 MINS. I THINK IT MIGHT WORK BETTER AS A DESSERT THAN AS A CAKE - IT DID TASTE YUM AND I HAD 2 SLICES BEFORE IT GOT COLD - SECOND MISTAKE. HAVE TO GO FOR LONG WALK NOW TO WORK OFF ALL THOSE CALORIES.

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• ladylaff

  01 August 2012

  ladylaff commented on this recipe

  This cake was fabulous and unlike so many other readers I only needed to bake it with the foil on for an extra five minutes. I baked it in one of those silicon cake pans, which might have made it cook faster. It did take a very long time to cool though - about an hour and it was still pretty warm. I spread the leftover rhubarb syrup on top of the cake before dusting with the icing sugar, which was a nice touch. I will definitely make this again as it was a huge hit with my dinner guests.

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• Rosie

  24 September 2012

  Rosie rated and commented on this recipe

  

  I made this for work as i had bought some rhubarb off the local market. I loved it! And so did everyone who tried it! I followed the recipe and found I had no problem with the timings. I did cook it for 20 mins rather than 15 mins when covered though. I used a tin of ready made custard, will be making again no doubt! yum.

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• flairy

  25 September 2012

  flairy rated and commented on this recipe

  

  loved this cake and so did everyone else! will be making it again!

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• Jo

  26 September 2012

  Jo commented on this recipe

  Didn't think this would work, but I was pleasantly surprised. Rhubarb from friends allotment. Went down very well.

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• Kerry Hubbard

  29 December 2012

  Kerry Hubbard rated and commented on this recipe

  

  I really fancied this but It didnt work very well - it took a lot longer to cook than it said and even when I finally took it out it still was soggy in the middle & all the rhubarb had sunk to the bottom. Wouldn't make again.

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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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