Rhubarb & custard cake

Latest comments and suggestions

Results 41-60

• Lou Rolls

  17 October 2009

  Lou Rolls commented on this recipe

  This was wonderful and have now made it twice. As others commented it takes longer to cook than it states. I cooked it exactly as it describes and then continued to cook it with the foil ontop. Took about another 20 mins. Going to try it another time with poached pears and toasted almonds and or bananna and custard.....yummy

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sallybobs

  23 January 2010

  sallybobs rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• meetthesloth

  03 February 2010

  meetthesloth rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• loveyum

  06 February 2010

  loveyum rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Josie

  14 February 2010

  Josie rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• blue_sphere

  11 April 2010

  blue_sphere rated and commented on this recipe

  

  I have baked this cake 3 times now and each time it has turned out well. Everyone enjoys eating a slice of this cake. In a gas oven at gas mark 4 it takes approximately 1 hr and 15 minutes. The last time I made the cake I forgot about covering it with foil and it didn't burn and still was very moist. I remember that when I baked this cake before and did remember to cover it with foil that the top of the cake stuck to the foil.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• stellababe

  20 April 2010

  stellababe rated and commented on this recipe

  

  Really nice, but as others have said does need a good 25-30 minutes more in the oven. I also added more custard. Yummy warmed through in the microwave.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mrs D Carter

  24 April 2010

  Mrs D Carter rated and commented on this recipe

  

  Easy recipe and a lovely cake.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• andy evans

  24 April 2010

  andy evans commented on this recipe

  i just made this, and it is delicious. after reading other comments i altered the recipe slightly. i used 500g of rhubarb, and 220g of butter. i also cooked it for an extra 5 mins without the foil, and an extra 20 mins with the foil and it turned out lovely. a great way to use up rhubarb, i will definitely make it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lucy Masters

  26 April 2010

  Lucy Masters rated and commented on this recipe

  

  I made this yesterday. I used 500g rhubarb, and a bit of extra custard in the cake mix. I cooked for a total of about 30 mins longgr than recipe and it was simply stunning! This is a moist cake, almost like the consistency of a steamed treacle sponge.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nicola

  02 May 2010

  Nicola rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mmow

  02 May 2010

  mmow commented on this recipe

  Made this cake this morning. Difficult to get all the lumps of butter out - having put all the ingredients intogether - next time I will beat butter and sugar together first then add rest of ingredients. Found it needed more cooking time - at least 40 minutes extra. Looking forward to eating it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mrs D Carter

  14 May 2010

  Mrs D Carter commented on this recipe

  Easy to make and have tried it in a traditional round cake tin and also a oblong tin with 3inch sides and worked brilliantly. Have made this with rhubarb but also with apples and again easy tasty and gone in a second. When made in a the traditional round cake did have to leave for slightly longer in the oven approx 20mins..

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beamy

  17 May 2010

  Beamy rated and commented on this recipe

  

  It's good. I added quite a lot of extra custard, and it's nice if it IS a bit solid because it's good as clumps in the cake. People who say they're put off by the quantity of butter, only need to look to see that it's actually standard cake proportions: equal quantities of butter, flour and sugar. I reduced the cake size to 200g of each of these, and only 3 eggs. And the margarine I used worked fine in place of butter. As others mentioned, I did need to cook the cake for longer than the recipe stated, but that was fine, and it came out as a nice "pudding" cake. Not elegant, but very tasty. For people with a sweet tooth though, the rhubarb was still quite sharp, so more sugar, or very young sweet rhubarb is needed (I, however, lliked the contrast of sharp and swete in the cake).

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• keef_

  21 May 2010

  keef_ commented on this recipe

  Like everyone else it seems, I found that this needed more cooking.My cake took 2 hours with the heat turned up to 170C until it passed the skewer test. Well worth the wait though.I had just picked my fruit so I am guessing it had a high moisture content, even after baking. I will be cooking it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Molly EJ

  25 May 2010

  Molly EJ rated and commented on this recipe

  

  REALLY YUMMY!! baked it for my birthday for my colleagues, and they're really enjoying it... Though I cooked it for 2 hours and it doesn't look as dry as in the picture... I did put 550g of rhubarb in though, and I creamed the sugar & marg, and my rhubarb still sank... soooooo good though - I could eat more than one slice!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LittleMissPoog

  26 May 2010

  LittleMissPoog rated and commented on this recipe

  

  I made this cake last night (my very first cake!) and it was delicious!! Very simple to make and seriously tasty. Next time I think I will add a little extra rhubarb, but the consistency was perfect and overall a real treat!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• whereislauren

  05 June 2010

  whereislauren commented on this recipe

  Yum, yum, yum! All I changed was cutting the butter down to 150g... Worked a treat.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• fluffy

  09 June 2010

  fluffy commented on this recipe

  this cake is the best ever, its moist, easy to make but i did as some other comments suggersed and i split this cake mix into two deep round cake tins and they came out great. I gave one to my sister and she also said it was the best and i did use homegrown rhubarb yummy!!!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• milkermel

  15 June 2010

  milkermel commented on this recipe

  this is a fabulous recipe wish rhubarb was in all year!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/10500/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.