Rhubarb & custard cake

Rhubarb & custard cake

  • 1
  • 2
  • 3
  • 4
  • 5
(146 ratings)

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

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 quantity Barney's roasted rhubarb (see recipe, below method)
    Rhubarb

    Rhubarb

    roo-barb

    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

    Butter

    butt-err

    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
    Eggs

    Egg

    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

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
venusspecimen
5th May, 2016
1.3
but the rhubarb would have been really sharp then?!
nom nom
22nd Apr, 2016
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
14th Apr, 2016
my 23cm tin too shallow. overflowing in oven. help. Bits taste yum.
w3ndy2
22nd Feb, 2016
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
12th Aug, 2015
5.05
The cake is delicious...........however, it took 25 minutes longer to cook than the recipe suggested.
shona77
29th Jul, 2015
Have made this before but fancied doing it as cupcakes this time. Has anyone tried it?
linzi59
24th Jul, 2015
5.05
Came out fantastic, had to cook it for 15mins longer than stated. Will definitely bake this again
clairesut57
9th Jul, 2015
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
5th Jun, 2015
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
fayfumbs
2nd Jun, 2015
5.05
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

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.