Rhubarb & custard cake

Rhubarb & custard cake

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(144 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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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.
drewco8
11th May, 2013
The recipe worked a treat - no problems with a soggy middle. Not everyone liked the cake, however. A little sweet & sour. I enjoyed it very much, slightly warm with vanilla ice cream.
moupwser
5th May, 2013
5.05
Absolutely delicious. I used part of the glut of home grown rhubarb and cooked for longer than stated. Definitely making again.
kerryannb
29th Apr, 2013
5.05
This is really easy to make and tasted lovely. Was very moist the next day, can't comment after then as was all gone ;-)
ssarahlewiss
16th Feb, 2013
I used a teaspoon of baking powder rather than the half, and a whole can of Ambrosia full fat custard whilst making the cake. As well as the measured amount of fresh roasted rhubarb, I also added a tin of 540g of tinned rhubarb in light syrup on the top layer. Encorporating half of a 75g of Birds instant custard powder to the flour mix, and then adding a little of the leftovers to the icing sugar to dust at the end made the custard flavour stand out. The cake took an hour in a new Electrolux fan assisted oven, and then another 20 mins covered with tin foil - it rose nearly out of the tin! Perfect - has done no end of good to my work reputation!!!! #culinarygoddess!
khubbard
29th Dec, 2012
1.05
I really fancied this but It didnt work very well - it took a lot longer to cook than it said and even when I finally took it out it still was soggy in the middle & all the rhubarb had sunk to the bottom. Wouldn't make again.

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