Rhubarb & custard cake

Rhubarb & custard cake

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(153 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 eggs



    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, questions and tips

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13th Aug, 2017
Very easy and really delicious! Everyone loved it, I will be making 2 next time. As per previous comments it needed about an extra 15 minutes in the oven.
22nd Jul, 2017
Annoyingly, I forgot to add the (dairy free) custard to the batter, just use the 3 x tbs on top but it didn't seem to matter. The result was still delicious and loved by all.
6th Jul, 2017
Oh, this is just lovely! Definitely worth making - I've just eaten a slice just warm as I couldn't wait for it to finish cooling totally, and now I can't wait for my husband and daughter to try it later! I had been given some lovely thin stalks of rhubarb from a friend but when I weighed it it only came to 300g, so I was careful when trimming it. Despite being less than recommended in the recipe, it was a total success (I used the same amount of sugar as quoted in the recipe). Lovely delicate rhubarb flavour and I can definitely taste the custard in the moist but very light sponge. I can imagine it would be gorgeous as a dessert with the rhubarb syrup drizzled over it. I can't wait to bake it again!
18th Jun, 2017
This cake turned out perfectly, so so yum!
2nd Jun, 2017
Absolutely beautiful cake! Used homegrown rhubarb from the neighbours and it was the perfect recipe - really pleased with how it turned out. Rhubarb was evenly distributed, it rose well and was very moist. Went down a treat at work and was simple to make - would highly recommend!
5th May, 2017
Looked just like the picture and tasted great. Next time I'll cut the rhubarb just a bit smaller. Great as a dessert with left overs used as pieces of cake but I wouldn't bake it with the main intention of it being a cake.
17th Apr, 2017
A cake of two halves I feel. The sponge was light and tasty (I added 2 tsp of vanilla) The rhubarb however was over cooked and sank to the bottom, making the base really soggy. Also the flavour hit of the fruit was completely lost. The custard also totally disappeared. Not one I would rush to make again.
27th Jul, 2016
Mine is still baking but smells delicious, but it's in it's 45th EXTRA minute. Can't wait to try it
Julia Norman
23rd Jun, 2016
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.
25th Jun, 2016
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.


Becky Smale
13th Sep, 2017
Would this recipe work for cupcakes or muffins?
goodfoodteam's picture
17th Sep, 2017
Thanks for your question. The layering might prove tricky if you reduce the size to cupcakes but you could give it a go. You'll need to reduce the cooking time accordingly and as we haven't tested it ourselves we can't be specific. If you do decide to try it then let us know how you got on!
rkruyer's picture
6th May, 2017
Any ideas on what I could do with the leftover rhubarb syrup seems a waste to chuck it?
goodfoodteam's picture
9th May, 2017
How about drizzling it over vanilla ice cream?
3rd Apr, 2017
Is this cake suitable for freezing?
goodfoodteam's picture
10th Apr, 2017
Thanks for your question. We think this cake is better if not frozen. Our freezable recipes have a blue star symbol above the nutritional information.
Fiona harriss
19th Oct, 2014
I'm confused about the 'custard issue' - runny custard or firm? Please advise
Becky Smale
13th Sep, 2017
I use a ready made packet custard (like ambrosia). Don't know if you'd call it runny or not but it's a good consistency for this cake.
10th Sep, 2014
Does this cake freeze well? Thanks
goodfoodteam's picture
16th Sep, 2014
Hi there, thanks for your question, unfortunately this cake isn’t suitable for freezing.
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