Rhubarb & custard cake

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• Buntie

  23 June 2010

  Buntie rated and commented on this recipe

  

  Absolutely LOVE this recipe. As many other reviewers note, it took longer than the recipe stated, but I actually found that once it cooled a little in the tin and then on the rack, it firmed up quite considerably. The custard sponge itself is delicious, and the little pockets of rhubarb and daubs of custard make it AMAZING. I'll definitely make this again and again. It's a rhubarb season staple! x

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• Buntie

  23 June 2010

  Buntie commented on this recipe

  Oh - forgot to mention - I saved the syrup I drained off the rhubarb and drizzled it over the cut slices of cake - absolutely fantastic. The sharp rhubarb flavour cuts through the sweetness of the sponge perfectly! x

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• AliceHole

  24 June 2010

  AliceHole rated and commented on this recipe

  

  Really lovely cake! Followed the recipe exactly, except for cooking it for 20 mins longer as suggested. Beautifully moist. We served it warm with vanilla ice cream.

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• Maria

  28 June 2010

  Maria commented on this recipe

  Had to cook for an extra 20mins, but this cake was amazing. Cooked it at a family BBQ and it was gone in seconds, this is one of my new favorites!

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• Maria

  28 June 2010

  Maria rated this recipe

  

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• catlady

  05 July 2010

  catlady commented on this recipe

  I made this fabulous cake this weekend.. Having read all the reviews, I did add more rhubarb, and a little extra sugar. I also found that the cake did not cook in the specified time..Mine was perfect, and beautifully moist having cooked it for the initial time, then covering in foil, and cooking for a further 45 minutes in a fan oven at the given temperature . I used a 23cm spring-clip cake dish. Lovely recipe, and I shall certainly use it again.

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• lglad

  11 July 2010

  lglad rated and commented on this recipe

  

  Love this recipe and i have family coming to stay so about to make it for second time, i did slip up the first time i made the recip though when adding my custard to cake mix i suddenly realised i had added rice pudding not custard i carried on with the recipe and it turned out grate. This time i make it i will defiently be using custard and extra rhubarb.

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• george

  17 July 2010

  george rated and commented on this recipe

  

  people keep giving me rhubarrb so I will make more!! It's possibly the best cake ever.

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• raker

  14 August 2010

  raker rated this recipe

  

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• misspink

  19 August 2010

  misspink rated and commented on this recipe

  

  i made this with home grown rhubarb, it was pretty simple to make and i made 3 of them for my family, they all enjoy it, very tasty, nice on its own or with custard, will make it again.

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• con

  22 August 2010

  con rated and commented on this recipe

  

  fabulous..lots of yummy comments from friends. I also found it needed longer..1hr 40minutes in the end. Well worth the wait !

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• Elizabeth

  26 August 2010

  Elizabeth rated and commented on this recipe

  

  Really easy to make. I cooked it in my Ramoska but like most of the others had to cook it for the extra 20 minutes. Am going to try it with roasted plums next as we have a glut of these from our allotment.

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• Mammak

  08 September 2010

  Mammak commented on this recipe

  Loved it! Didnt have 4 eggs, only 3. Didnt have vanilla so put in cinnamon. Didnt have caster sugar so did half brown and half white. And used my own rhubarb and cheap custard. It was Fabulous!!! xx

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• Foodmonster

  10 September 2010

  Foodmonster rated and commented on this recipe

  

  I made this for a picnic and it went down very well. However, it didn't look like the picture. Even though the batter was very thick, when I took it out of the oven I found that the rhubarb and custard had sank right through to the bottom. Still delicious.

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• kenny8ba

  15 January 2011

  kenny8ba rated and commented on this recipe

  

  this is fab warmed with ice cream or indeed more custard

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• Wendywoo

  20 January 2011

  Wendywoo commented on this recipe

  Made this cake and couldn't believe how lovely it was. Did make a couple of changes - used tinned rhubarb as didn't have any fresh, made up a packet of instant custard (made it thick) and also added a couple of tablespoons of Bird's Custard powder in with the flour - gave it an extra custardy taste ! I also did it in a slightly larger sqaure tin and only did 2 layers, maybe it helped with the moist issue as it cooked up nice and light. Will be making it again soon - Bet it would be nice warm with some vanilla ice cream!!

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• Nina

  01 March 2011

  Nina rated and commented on this recipe

  

  Delicious cake. Mine actually came out a lot higher than the one in the picture, and although the rhubarb sinks quite a bit, it's really lovely and moist. I had to cook it for about 30 minutes longer that the recipe stated in the foil phase though, it definately was nowhere near ready after covering with foil for 15-20 minutes!

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• lili2912

  07 March 2011

  lili2912 rated and commented on this recipe

  

  Delicious! Went down a treat at work where they ate it with additional custard! I had to cook it for a little longer as it was very wobbly in the middle - an extra 20 mins worked fine for me. I used tinned rhubarb as it is a little harder to get fresh at this time of year but I will definitely be trying again when it comes into season........

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• misspink

  21 March 2011

  misspink commented on this recipe

  i made this cake with my own grown rhubarb, and it was very nice, i made 4 of these and gave it to family memebers, they all loved it. i will make this again with the new season ruhbarb

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• caistergirl

  05 April 2011

  caistergirl commented on this recipe

  When my husband's allotment had a glut of rhubarb, my hear sank. What Am I going to do with it all once I get sick of crumble. The recipe fits the bill, excellent, but, like the other it does need cooking longer in my oven, the bonus is it freezes well too. Brilliant recipe, thank you.

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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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