Rhubarb & custard cake

Rhubarb & custard cake

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(152 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
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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.

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Comments, questions and tips

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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
i05wahan
1st Jun, 2015
5.05
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
tin_tacks
24th May, 2015
5.05
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
2nd May, 2015
2.55
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
14th Jan, 2015
5.05
Absolutely delicious. Only lasted 2 days, my family loved it cold, warm, with ice cream, greek yoghurt. I have my orders to make again
KaylasCakes
11th Aug, 2014
Great cake, timings were fine for my fan oven at 160. I used frozen rhubarb as that's what I had and put it straight in the oven from the freezer. I used the leftover syrupy juice from the rhubarb and drizzled it over the cake in the tin. The only thing I didn't like was the oddly set patches of custard on top. Would probably just serve the cake with custard instead of the extra blobs on top!
helenasbistro
10th Aug, 2014
I made this cake and it was a great success, just the right texture and lovely and moist, will definitely be making it again! You can read about my attempt here: http://helenasbistro.wordpress.com/2014/04/27/rhubarb-custard-cake/ :)
moirashaw1
24th Jul, 2014
Lovely cake! Made as recipe but cooked bit longer in my fan oven as recommended by others. Ate it warm with ice cream, but had a piece later when cool and prefer it like that. Think you taste all the flavours better. Will definitely make again, but will chop rhubarb into 1cm pieces and use lots more, at least another 200g.

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