Rhubarb & custard cake

Rhubarb & custard cake

This recipe tastes even better with homegrown rhubarb

Difficulty and servings

Easy

Serves 16

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr

plus rhubarb cooking and cooling

Method

  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.
Try

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 4.0g, carbohydrate 34.0g, fat 15.0 g, saturated fat 9.0g, fibre 1.0g, sugar 21.0g, salt 0.5 g

Recipe from Good Food magazine, May 2009.

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Latest comments and suggestions

Results 81-100

  • Binder photo ChelseaGirl

    09 April 2011

    ChelseaGirl commented on this recipe

    Lovely cake! Next time I will use 500g Rhubarb and not cut it so thinly. I think that will make a nice contrast between the sweetness of the cake and the sharpness of the rhubarb. I also had to cook it for longer than the recipe stated. An extra half an hour was perfect though. This was a popular cake. Even my 10 year old rhubarb-hating son enjoyed it and asked for more! Thank you

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  • Binder photo supercook69

    11 April 2011

    supercook69 rated and commented on this recipe

    4 stars

    Firstly this cake taste lovely, very light! For a non rhubarb fan(bad childhood memories)cooking to rhubarb is a learning curve. The 15 mins the cook it wasn't long enough(I have a crap oven), but then I cooked it to much longer. Second thing, my rhubarb didn't look the same color as the the photo; brought mine at a farmer's market. I mixing all the ingredients in my Kenwood, bam job done! But next time I'll add the custard in blobs when adding to mixture to the tin, to see if that keeps the "custard" in it look. Again NO resemblance to the photo!! Also NO "dots" on custard left visible on the top of the cake!!! Anyone else have thoughts on the custard? And YES like every other review the cooking time is widely different. I put the foil over it, but when I removed it some on the top came away stuck to the foil. I wonder it one less egg would make it less "wet".

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  • Binder photo Goodfood

    15 April 2011

    Goodfood rated this recipe

    5 stars

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  • Binder photo Charlotte

    18 April 2011

    Charlotte rated this recipe

    5 stars

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  • Binder photo jacqueline horner

    20 April 2011

    jacqueline horner commented on this recipe

    Heart stopper, delicious

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  • Binder photo abi

    21 April 2011

    abi rated and commented on this recipe

    5 stars

    Gorgeous!!! Cooking times took a little longer but well worth the wait.

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  • Binder photo abi

    21 April 2011

    abi commented on this recipe

    Gorgeous!!! Cooking times took a little longer but well worth the wait.

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  • Binder photo Fiona71329

    22 April 2011

    Fiona71329 rated and commented on this recipe

    4 stars

    I made this for my dad and he loved it. I also found it took a little longer to cook than the recipe suggests and mine rose to almost double the height in the picture, i wonder if i did something wrong, although i did add the exact amount of ingredients the recipe mentions. delicious recipee and will be cooking again.

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  • Binder photo sjeffery25

    24 April 2011

    sjeffery25 rated and commented on this recipe

    3 stars

    Nice, but mine looked nothing like the picture and was very custardy. More of a pudding than a cake.

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  • Binder photo KFrancis

    27 April 2011

    KFrancis rated and commented on this recipe

    5 stars

    This recipe is also very successful if you use Dove's gluten free self-raising flour. It has been the most popular cake that I have ever made.

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  • Binder photo KFrancis

    27 April 2011

    KFrancis commented on this recipe

    Great made with Dove's gluten free self-raising flour. I always add extra custard to make it more gooey and I have made it in the past with tinned rhubard if fresh not available. The most popular cake I have ever made - it seems to get eaten up extremely quickly!

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  • Binder photo Sue Campbell

    28 April 2011

    Sue Campbell commented on this recipe

    absolutely delicious, I found when I covered the cake in tin the foil stuck to the cake after 15 mins so I left it uncovered and turned the oven down to 140 fan oven for another 15 mins and it waas perfect. Very tasty warm :o) love the idea about seasonal fruit :o)

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  • Binder photo Gerda

    29 April 2011

    Gerda commented on this recipe

    It is worth checking your oven temperature. I found mine was way out. An good oven thermometer costs about £9. Certainly improved my baking. This cake takes 40 minutes + 20 after covering in a fan oven on 160 degrees. Very, very tasty cake and so easy to make.

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  • Binder photo carolecream

    06 May 2011

    carolecream rated and commented on this recipe

    5 stars

    I made 2 of these cakes last weekend...they are so so good and easy to make....more rubarb needed!!

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  • Binder photo LauraBeth

    07 May 2011

    LauraBeth rated this recipe

    5 stars

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  • Binder photo Pete's Fanny

    08 May 2011

    Pete's Fanny rated and commented on this recipe

    5 stars

    I didn't have a tub of custard so just made a packet up. Probably used more than specified, also used 500g rhubarb. Fully lined the tin & it cooked in 1 hr. Went down a storm and was asked for the recipe!

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  • Binder photo MamaMoJo

    09 May 2011

    MamaMoJo rated and commented on this recipe

    5 stars

    Yummy - liked by all who came across it

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  • Binder photo anne

    10 May 2011

    anne commented on this recipe

    Rhubarb is impossible to find in Spain. What other fruit would work well with this recipe???

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  • Binder photo anne

    10 May 2011

    anne commented on this recipe

    Rhubarb is impossible to find in Spain. What other fruit would work well with this recipe???

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  • Binder photo mrs howard jones

    15 May 2011

    mrs howard jones rated and commented on this recipe

    5 stars

    i made this cake for an 'unusual cake' competition at our village royal wedding celebration and it won! I didnt get to taste it as it was gobbled up by the villagers! the judge said it was moist yet very light. I did have to cook it for longer than the recipe stated please note.

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Difficulty and servings

Easy

Serves 16

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr

plus rhubarb cooking and cooling

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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PER SERVING

278 kcalories, protein 4.0g, carbohydrate 34.0g, fat 15.0 g, saturated fat 9.0g, fibre 1.0g, sugar 21.0g, salt 0.5 g

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