Rhubarb & custard cake

Rhubarb & custard cake

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(140 ratings)

Prep: 20 mins Cook: 1 hr Plus rhubarb cooking and cooling


Serves 16
This recipe tastes even better with homegrown rhubarb

Nutrition and extra info

Nutrition: per serving

  • kcal278
  • fat15g
  • saturates9g
  • carbs34g
  • sugars21g
  • fibre1g
  • protein4g
  • salt0.5g
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  • 1 quantity Barney's roasted rhubarb (see recipe, below method)



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 250g pack butter, softened, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 150g pot ready-made custard (not the chilled kind; I used Ambrosia)
  • 250g self-raising flour
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 4 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 250g golden caster sugar
  • icing sugar, for dusting


  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.

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Comments (192)

JannaAames's picture

Mine is still baking but smells delicious, but it's in it's 45th EXTRA minute.
Can't wait to try it

Julia Norman's picture

I would like to try this recipe but am confused about the custard. Ive never bought ready made before and dont know what you mean by chilled custard. I bought a 500g box of Devon custard but am unsure if this is the right kind......any suggestions appreciated.

wendyhaynes's picture

I use tinned custard - don't need to chill it - just use it strIght from the tin. I also cook the rhubarb in the microwave for quickness. Great results every time.

christinegordon's picture

This turned out really well and has proved very popular! I made it gluten free because I have to and it worked very well. Lovely and moist and I found the cooking time to be perfect as suggested. Will definitely make again.

venusspecimen's picture

dawww! a friend made this and said it was amazing and gorgeous. i made it and we all found it very bland. just sharp from rhubarb and sweet from sugar but no actual custard taste at all. it looks identical to one in pic and i'm an avid cook and baker so i have done it right. Such a pity as was more time consuming and involved than a typical cake to bake. The chickens will no doubt enjoy some. :-/ (maybe the custard taste will come through more on day 3, baked it today and its disappointing, I used ambrosia carton of custard).

Shoe872's picture

This cake was really moist and lovely and received rave reviews at my sons local football club where I sold it. It took about 20-30min longer than stated to cook and I made it a lot easier by chopping up the rhubarb into small pieces and added it to the mixture raw. I didn't bother layering it or putting any rhubarb on the top just mixed it all in together. It saved a lot of time and came out perfectly

venusspecimen's picture

but the rhubarb would have been really sharp then?!

nom nom's picture

I don't like rhubarb but this cake is lovely! I followed the recipe exactly except I used 600g of rhubarb. I had to extend the cooking time by 20-30mins. I've made it twice now, once in a round tin and once in a square tin. Both worked out great.

juliemcg's picture

my 23cm tin too shallow. overflowing in oven. help. Bits taste yum.

w3ndy2's picture

Absolutely delicious! I'm actually not a fan of cake but this one was moreish. Very easy to make and the times were spot on for my oven. I may try to reduce the butter to 200g next time to lessen the fat, I think you'd get away with it.

pipdolan's picture

The cake is delicious...........however, it took 25 minutes longer to cook than the recipe suggested.

shona77's picture

Have made this before but fancied doing it as cupcakes this time. Has anyone tried it?

linzi59's picture

Came out fantastic, had to cook it for 15mins longer than stated. Will definitely bake this again

clairesut57's picture

Lovely cake, perfect way of using up an abundance of rhubarb. I used just slightly more than 400g rhubarb. Otherwise, I made no other changes to the ingredients. Did need substantially longer to cook. Probably at least another 20-30mins. Have taken this cake to work this morning and it was finished by mid morning!

rine's picture

I have so much rhubarb in the garden every year and finally found a good cake to use it for.
I followed the recipe but halved the amount of butter as I thought it a bit much , and also reduced the sugar with one third. I used raw demerara sugar. I made my own custard and used the syrup from the rhubarb to pour over the cake when ready and still hot, then sprinkled with a little demerara sugar. Delicious!!

fayfumbs's picture

Just about to make this for the second time this week. Gorgeous pudding eaten straight out of the oven or as a cake when cooled

i05wahan's picture

Lovely moist cake. I halved to recipe but used 300g of rhubarb and cooked it for 40 mins uncovered followed by 30mins covered and it came out fantastically.
Served warm with extra custard; perfect for a rainy evening.

tin_tacks's picture

I was found this recipe whilst looking for a recipe for rhubarb crumble cake and thought I would give it a go instead. So glad I did. It was easy to throw together and this cake tastes fab. I used vanilla paste which I think gives a nicer flavour and an extra 200g of rhubarb. I did find that it needed an extra 20 mins in the oven though. Despite being full from roast dinner one slice of this for dessert wasn't enough for anybody! From the compliments received, I shall definitely be making this again.

weeheather's picture

As coeliac I used gluten free flour with 1tsp baking powder, 0.5 tsp xanthan gum, 2 tbsp milk and 190g custard. Consistency was great but family and myself found flavour quite bland. I'll try it again with some ginger or orange to bring out the flavour of the rhubarb. I didn't try ice cream but this may equally have helped.

joanne2709's picture

Absolutely delicious. Only lasted 2 days, my family loved it cold, warm, with ice cream, greek yoghurt. I have my orders to make again


Questions (3)

Fiona harriss's picture

I'm confused about the 'custard issue' - runny custard or firm?

Please advise

Duncks's picture

Does this cake freeze well? Thanks

goodfoodteam's picture

Hi there, thanks for your question, unfortunately this cake isn’t suitable for freezing.

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