Rhubarb & custard cake

Rhubarb & custard cake

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(144 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
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  • 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.

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Comments, questions and tips

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23rd Apr, 2012
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.
22nd Apr, 2012
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.
22nd Apr, 2012
I make this again and again! Really moist and moorish! A fab recipe!
19th Apr, 2012
O my life! This is a must bake! Absolutely delicious!
18th Apr, 2012
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
13th Apr, 2012
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.
4th Apr, 2012
Really lovely cake, very moist, not overly sweet. I would have prefered more blobs of custard though so next time I'll blob the custard all the way through the cake too!
25th Mar, 2012
I made this cake this morning and as with most other posts you really have to bake it for a fair amount longer than stated , i didn't time how much longer but just kept a close eye on it ...it was worth the wait and absolutely delicious i agree with some other post that its more of a pudding type of cake and would be great warm with cream/custard or ice cream and i will definitely make it again
28th Jan, 2012
Read all the comments before I started, turned out wonderful! Made sure I dried the rhubarb well before roasting and allowed it to drain well after before using it. I baked the it uncovered for 60 min then covered the time stated. Tested it before taking it out with a skewer. It was delicious and was even better the days after! A new family favorite!
13th Sep, 2011
Love this. The all in one method of the cake mix turned out surprisingly well. I also had to cook the cake for longer by 20 minutes though. The only thing I'd change would be to be cut the rhubarb into smaller pieces before cooking because it was difficult to cut up after roasting and I think smaller pieces work in the cake.


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