Rhubarb & custard cake

Recipe uploaded by

Jane Hornby

22 ratings

Recipe by Jane Hornby

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1. Video tutorial: Lining a cake tin

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.

Barney's roasted rhubarb

Heat oven to 200C/fan 180C/gas 6. Rinse 400g rhubarb and shake off excess water. Trim the ends, then cut into little-finger-size pieces. Put in a shallow dish or a baking tray, tip over 50g caster sugar, toss together, then shuffle rhubarb so it's in a single layer. Cover with foil, then roast for 15 mins. Remove foil. Give everything a little shake, roast for 5 mins more or until tender and the juices are syrupy.

PER SERVING

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

Latest comments and suggestions

Results 21-40

• tjs

  23 May 2009

  tjs commented on this recipe

  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.

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• Michelle

  27 May 2009

  Michelle commented on this recipe

  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.

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• anniroc

  28 May 2009

  anniroc rated and commented on this recipe

  

  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.

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• Flossy

  02 June 2009

  Flossy rated and commented on this recipe

  

  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.

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• madrossie

  16 June 2009

  madrossie commented on this recipe

  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.

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• bex

  18 June 2009

  bex commented on this recipe

  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.

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• karen-watts

  25 June 2009

  karen-watts rated and commented on this recipe

  

  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!

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• Jo

  03 July 2009

  Jo rated and commented on this recipe

  

  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.

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• .:~carol~:.

  19 July 2009

  .:~carol~:. commented on this recipe

  needed more rhubarb and custard and also needed to cook for longer!!

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• jog_on

  29 July 2009

  jog_on rated and commented on this recipe

  

  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. :)

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• ChrisC

  29 July 2009

  ChrisC commented on this recipe

  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!

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• Khush

  30 July 2009

  Khush rated and commented on this recipe

  

  Absolutely delicious cake! Went down a treat.

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• sally

  06 August 2009

  sally rated and commented on this recipe

  

  Well my cake took more like two hours to cook and it is still a little under cooked! I couldn't really taste the custard it just sort of vanished. There are far nicer cake recipes on this site than this one, I won't be making it again.

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• mrs Giovanardi

  14 August 2009

  mrs Giovanardi commented on this recipe

  i made this and everyone thought it tasted great! however the middle looked like it was never going to set! i ended up baking the cake for just about 2 hours and the rhubarb mostly sank to the bottom. Will make again though and i am tempted to use apple instead.

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• Pamela979

  14 August 2009

  Pamela979 commented on this recipe

  Having been served this delicious cake by my sister in law i rushed home to try it. First attempt ended up more like a rhubarb eve's pudding and was sooo heavy despite following the recipe to the letter including fan assist temp (as per my oven). Second attempt i went with the traditional gradual mixing of butter with sugar, then adding the eggs, then the custard, baking powder & vanilla then flour last. I also went with the higher temp (180), keeping an eye on it for the last 5 mins or so. However, it still took a little longer (10 mins each stage) than the recipe states. However, this time it was just perfect !!! hip hip hurray !

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• supertellp

  23 August 2009

  supertellp commented on this recipe

  I made this cake last weekend and loved it....Whilst i have the rhubarb from the allotment i am going to make it again. I used tinned custard and it was fab!!!

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• Maz

  24 August 2009

  Maz commented on this recipe

  I am a coeliac (intolerant to gluten) and I have made this cake several times with special gluten-free flour, and each time it has turned out great. The rhubarb tends to sink a bit, and it does need cooking for slightly longer. I have passed this recipe on to several friends and they love it too. Will try with different fruits when the rhubarb season finishes.

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• mother*ship

  01 September 2009

  mother*ship rated and commented on this recipe

  

  So many comments!!! Having read through them all and taken them on board I made this cake as a tray bake, using more rhubarb and more custard than in the recipe. I also could not bring myself to use 250g of butter so used 100g of 'lighter' butter and 100g sunflower marg. Have to say that it then cooked in just 5 mins over the stated time, was light and delicious. My only problem was that most of my custard blobs vanished into the mix with only a few vaguely discernible. I'm going to try it with lightly poached apples, or apricots or maybe plums next time!

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• Gerardine

  02 September 2009

  Gerardine commented on this recipe

  I haven't tried this yet but my daughter says it's yummy. Wil be making it this weekend. Does it freeze?

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• Al

  13 October 2009

  Al rated and commented on this recipe

  

  Delicious. Large cake so gave plenty out to family - just as well it was large, they loved it!

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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, salt 0.5 g

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