Rhubarb & custard cake

Rhubarb & custard cake

  • 1
  • 2
  • 3
  • 4
  • 5
(150 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.
caistergirl
27th Apr, 2012
I saw this recipe last year, as my husbands allotment causes me many a headache , coping with gluts . I made several og these and froze. I have just baked my first one of this season , delicious ! Thanks for the great recipe, this has become a firm favourite on our house.
khartley
23rd Apr, 2012
5.05
Made this yesterday, so simple and so delicious. Will definitely make it again.
FlourCoveredGirl
23rd Apr, 2012
Superb cake. Nice and tart rhubarb flavour, with the kitsch custard quirk. I feltbad buying a tub of pre-made custard, but given the small quantity required, it made sense. Agree with other reviews - more cooking time needed, so was glad for the diligent tin lining, but would advocate a loose layer of foil over the top to stop too much browning.
poppypixie
23rd Apr, 2012
5.05
Served this as a pudding and the whole lot was polished off! Forgot to mix custard in with the cake batter so dolloped the whole pot on top, alternating with cake batter. Took nearer 1.5hr, rather than 1hr to bake.
poppypixie
23rd Apr, 2012
5.05
Served this as a pudding and it went down very well. Forgot to mix the custard in the cake batter so just dolloped the whole pot over the cake - still worked! Think it took nearer an hour and a half to bake, than an hour.
haslop
22nd Apr, 2012
5.05
Amazing cake, so easy to make and what a crowd pleaser - delicious!!! I cooked the rhubarb slightly longer and found that I had no problems with pieces sinking to the bottom. I did need to cook cake for longer - 25 minutes covered with foil. Cake moist and fluffy, and will certainly be making again.
blindtony
22nd Apr, 2012
5.05
I make this again and again! Really moist and moorish! A fab recipe!
mrsclowe
19th Apr, 2012
5.05
O my life! This is a must bake! Absolutely delicious!
little_bear
18th Apr, 2012
5.05
Amazing cake! I made this a few weeks ago and took it into work where it went down really well. Although I over roasted the rhubarb so most of it sunk to the bottom but no one seemed to care! Can't wait to try this with apples.
hanszinderfaan's picture
hanszinderfaan
13th Apr, 2012
5.05
Having read all the comments I followed the ingredients to the letter. After one hours baking it was obviously far from cooked. After another 40 minutes baking the knife finally came out clean. I was surprised as the batter I thought was quite stiff before baking also despite following the layer routine, all the rhubarb ended up at the bottom of the cake. Nothing wrong with the taste though, well worth the effort, I just wish the rhubarb had been more evenly spread throughout the cake. If I make it again I would try smaller pieces of rhubarb.

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.