Rhubarb & custard cake

Rhubarb & custard cake

  • 1
  • 2
  • 3
  • 4
  • 5
(153 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.
vicki_mh
29th Jun, 2014
5.05
I just made this with some homegrown rhubarb from my neighbour's allotment. I used an extra 200g of rhubarb and almost double the custard - it took longer to cook but it's so moist that it's almost like a pudding sponge. I'm having it warm with more custard for pudding tonight but I couldn't resist having a slice with some coffee. Absolutely delicious.
pinkmoose
26th Jun, 2014
Amazing recipe, although it took near on 2 hours for it to bake properly, first 40 mins with no foil and the rest foiled. Beautiful tasting cake though, light soft and sweet sponge. Well worth a make.
cricketwidow54
13th Jun, 2014
Would this cake freeze? Have so much rhubarb and looking for recipes that will freeze. thanks
julieo25
8th Jun, 2014
5.05
Made this cake for my sister's birthday and it went down a storm. Used a bit more custard as mixture was a bit stiff. Took longer to cook in my fan oven but I'll know for next time. Dusted with icing sugar it looked lovely and it really did serve 16.
matilda131
28th May, 2014
5.05
This cake was unbelievable. I had some homegrown rhubarb and was looking for something other than crumble to use it in. So glad I chose this cake. The timings were accurate for my conventional oven and I found that the rhubarb stayed suspended throughout the cake and didn't sink as some other comments have suggested. It came out perfectly moist and worked well served with vanilla ice cream. I also made a syrup with the rhubarb juice and drizzled that on top. Would definitely recommend.
matilda131
28th May, 2014
5.05
This cake was unbelievably tasty. I had some homegrown rhubarb and was looking for something other than crumble to use it in. So glad I chose this cake. I found that the timings were accurate and the rhubarb stayed suspended throughout the cake; it didn't sink as some other comments have suggested. It came out perfectly moist and worked beautifully served warm with vanilla ice cream. I also made a syrup with the rhubarb juice and drizzled that on top. Would definitely recommend.
rusky40's picture
rusky40
23rd Jun, 2014
how much rhubarb did you use as i see you used home grown as i will be
hippocollector
23rd May, 2014
5.05
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
hippocollector
23rd May, 2014
5.05
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
leanneoliver
2nd May, 2014
5.05
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!

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.