Rhubarb & custard cake

Rhubarb & custard cake

  • 1
  • 2
  • 3
  • 4
  • 5
(153 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
25th Jul, 2012
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!
22nd Jun, 2012
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!
18th Jun, 2012
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.
17th Jun, 2012
This cake is truly amazing! I have made it using butter and stork, both with excellent results. It only needed an hour to cook but I didn't cover it at the end. Scrummy
10th Jun, 2012
I made this for my husband. It took a little longer an stated to cook, but it was worth the wait. It was delicious. Will definitely make this again :))
6th Jun, 2012
Forgot to rate. Would have given it 5 out of 5 however most of the rhubarb seemed to sink to the bottom of the cake. Make dust with a little flour next time as I remember someone saying that will avoid fruit sinking, perhaps I didn't dry it out enough after roasting?
6th Jun, 2012
I made this, taking into account the timing issues some of the reviews have mentioned. Mine took an hour and half. It was absolutely delicious, very moist. I agree with some other reviews that its more like a pudding cake and although nice cold, it was really delicious whilst still warm. Would make this again especially as I had all the ingredients in the cupboard already and used rhubarb from a friends allotment.
31st May, 2012
goodness this is yummy, it's soft and moist and lovely warm with a blob of ice cream. I made this with flora light instead of butter and low cal sugar and it worked beautifully. I only used 200g of sugar as the custard is sweet already but next time I'll use a bit less as it is still on the sweet side for me. But there will definitely be a next time! yummy :)
19th May, 2012
I put used this to make little puddings in ramekins. Layered the rhubarb, cake mixture and custard in the same way as the big cake, then baked for around an hour. They were mushy, but it doesn't matter as you can eat it with a spoon.
18th May, 2012
Delicious and so easy to make. Loved by everyone in the family, but as others have said I will be adding more rhubarb when I make the cake again tomorrow. Absolutley scrummy!


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.