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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jiggywoowoo
29th Apr, 2014
5.05
Wow! Enjoyed making this. All the family loved it, even those not keen on rhubarb. I have to make this again, absolutely delish!!
Blondeamber
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!
leahscooking
18th Sep, 2013
looked just like the picture, and plus my daughter who hates rhubarb, loved this cake. This cake also freezes well
rosiewaugh
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)
Anne Jude
8th Jun, 2013
5.05
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.
cat1987
5th Jun, 2013
5.05
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.
kerryannb
20th May, 2013
5.05
Delicious and keeps for a good few days...
Frantic Flapjack
20th May, 2013
4.05
This took about 20 minutes more than the recommended time. Good consistency and you could taste the custard. It was a little too sweet for my taste though.
pinkpuppyuk2002
19th May, 2013
5.05
Made this today turned out great, Did require a little more cooking time roguhly 20 minutes but i kept it covered for the extra time to prevent it getting too brown. Texture was great very moist and for someone who doesn't particularly enjoy rhubarb i was pleasantly surprised at the finished results.. Had mine with hot custard whilst the cake was still warm went down a treat. Next i will be trying it with some single cream or vanilla ice-cream. This recipe has converted me and i am now a fan of rhubarb. Thank you :D
barrybubbles
12th May, 2013
4.05
I scaled this down to 3/4 size (but with a bit of extra rhubarb) as I have a 20cm tin. Quite a tasty cake but tricky to judge the timings due to the wet consistency - I over cooked it and ended up with a crispy bottom. However the rhubarb didn't sink and it had a good custardy top. Mr S really liked it with the tang of rhubarb meaning it wasn't too sweet.

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