Rhubarb & custard cake

Rhubarb & custard cake

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(146 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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5th May, 2016
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.
14th Apr, 2016
my 23cm tin too shallow. overflowing in oven. help. Bits taste yum.
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.
12th Aug, 2015
The cake is delicious...........however, it took 25 minutes longer to cook than the recipe suggested.
29th Jul, 2015
Have made this before but fancied doing it as cupcakes this time. Has anyone tried it?
24th Jul, 2015
Came out fantastic, had to cook it for 15mins longer than stated. Will definitely bake this again
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!
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
2nd Jun, 2015
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


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