Rhubarb & custard cake

Rhubarb & custard cake

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(146 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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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.
jobourne
26th Sep, 2012
4.05
Didn't think this would work, but I was pleasantly surprised. Rhubarb from friends allotment. Went down very well.
claired84
25th Sep, 2012
5.05
loved this cake and so did everyone else! will be making it again!
homelylady
24th Sep, 2012
5.05
I made this for work as i had bought some rhubarb off the local market. I loved it! And so did everyone who tried it! I followed the recipe and found I had no problem with the timings. I did cook it for 20 mins rather than 15 mins when covered though. I used a tin of ready made custard, will be making again no doubt! yum.
ladylaff
1st Aug, 2012
This cake was fabulous and unlike so many other readers I only needed to bake it with the foil on for an extra five minutes. I baked it in one of those silicon cake pans, which might have made it cook faster. It did take a very long time to cool though - about an hour and it was still pretty warm. I spread the leftover rhubarb syrup on top of the cake before dusting with the icing sugar, which was a nice touch. I will definitely make this again as it was a huge hit with my dinner guests.
brocon
27th Jul, 2012
3.05
I WAS A LITTLE DISAPPOINTED WITH MY RESULT AFTER READING ALL THE POSITIVE COMMENTS BEFORE. THE RHUBARB WASN'T SWEET ENOUGH AND I MAY HAVE OVERCOOKED IT - FIRST MISTAKE. THE CAKE LOOKED A LITTLE MUSHY, THIS MAY HAVE BEEN BECAUSE I DIDN'T DRAIN THE RHUBARB WELL ENOUGH. I COOKED IT FOR MUCH LONGER THAN STATED ON RECIPE - AT LEAST 20 MINS. I THINK IT MIGHT WORK BETTER AS A DESSERT THAN AS A CAKE - IT DID TASTE YUM AND I HAD 2 SLICES BEFORE IT GOT COLD - SECOND MISTAKE. HAVE TO GO FOR LONG WALK NOW TO WORK OFF ALL THOSE CALORIES.
joseruff
25th Jul, 2012
4.05
Made this for my mum's birthday as she is a huge fan of rhubarb. Everyone was impressed with how light the sponge was and said it was delicious and it was so easy to make. I would add more rhubarb next time and make sure I layer the cake equally but I will definitely be making this again!
icebear
22nd Jun, 2012
5.05
I prepared 500g rhubarb but found it slightly too much so kept some back to serve separately with cake. Definitely needs longer cooking time..approx extra 15 mins, but overall it worked really well. Frozen half of it in slices..mainly to stop my husband eating the whole thing in one go!
higgins1983
18th Jun, 2012
5.05
I followed the recipe to the letter and it turned out beautifully. I hosted a tea/ coffee afternoon for the elderly and they devoured it. Shame there was nothing left for me!!! I will have to make this cake again soon.

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