Rhubarb & custard cake

Rhubarb & custard cake

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(142 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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rusky40's picture
23rd Jun, 2014
how much rhubarb did you use as i see you used home grown as i will be
23rd May, 2014
Made this last night after reading all the comments beforehand. Cooked for an extra 20 minutes as most people suggested and it turned out perfectly. Used Alpro soya custard as this was all I had and it tasted lovely too. Took into work this morning and they all commented on how gorgeous it tasted. Will definitely make again
23rd May, 2014
Made this recipe last night having read all the reviews beforehand. Cooked for an extra 20 minutes as suggested and the cake turned out perfectly cooked, I used Alpro soya custard as this was all I had and it worked perfectly well. Took it into work this morning and everyone commented on how gorgeous it was. Will definitely make again
2nd May, 2014
I have made this cake twice now and it's amazing! Really easy recipe to follow and comes out great every time. Only thing is that it took an additional 20 mins each time in my fan oven!
29th Apr, 2014
Wow! Enjoyed making this. All the family loved it, even those not keen on rhubarb. I have to make this again, absolutely delish!!
30th Sep, 2013
Very easy to follow recipe. Used homegrown rhubarb. When the cake was warm still in the tin I spooned over the rhubarb syrup with sugar like a Lemon drizzle cake. took an additional 30 mins in my gas oven. It's a huge cake. Can't wait to cut it!
18th Sep, 2013
looked just like the picture, and plus my daughter who hates rhubarb, loved this cake. This cake also freezes well
22nd Jul, 2013
Lovely way to serve rhubarb - my Granddaughter loved it. Looked like the picture and tasted delicious. Easy to make (I'm not really a cake maker)
8th Jun, 2013
This turned out very well and I found the timings were accurate. The rhubarb sank to the bottom, but everyone liked it. Did not look much like the picture - the top was completely flat.
5th Jun, 2013
My family loved this, served it warm with ice cream and drizzled it with the juice off the rhubarb. Really lovely. Will definitely make again.


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