Rhubarb & custard cake

Rhubarb & custard cake

  • 1
  • 2
  • 3
  • 4
  • 5
(142 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.
17th Apr, 2017
A cake of two halves I feel. The sponge was light and tasty (I added 2 tsp of vanilla) The rhubarb however was over cooked and sank to the bottom, making the base really soggy. Also the flavour hit of the fruit was completely lost. The custard also totally disappeared. Not one I would rush to make again.
27th Jul, 2016
Mine is still baking but smells delicious, but it's in it's 45th EXTRA minute. Can't wait to try it
Julia Norman
23rd Jun, 2016
I would like to try this recipe but am confused about the custard. Ive never bought ready made before and dont know what you mean by chilled custard. I bought a 500g box of Devon custard but am unsure if this is the right kind......any suggestions appreciated.
25th Jun, 2016
I use tinned custard - don't need to chill it - just use it strIght from the tin. I also cook the rhubarb in the microwave for quickness. Great results every time.
10th Jun, 2016
This turned out really well and has proved very popular! I made it gluten free because I have to and it worked very well. Lovely and moist and I found the cooking time to be perfect as suggested. Will definitely make again.
5th May, 2016
dawww! a friend made this and said it was amazing and gorgeous. i made it and we all found it very bland. just sharp from rhubarb and sweet from sugar but no actual custard taste at all. it looks identical to one in pic and i'm an avid cook and baker so i have done it right. Such a pity as was more time consuming and involved than a typical cake to bake. The chickens will no doubt enjoy some. :-/ (maybe the custard taste will come through more on day 3, baked it today and its disappointing, I used ambrosia carton of custard).
30th Apr, 2016
This cake was really moist and lovely and received rave reviews at my sons local football club where I sold it. It took about 20-30min longer than stated to cook and I made it a lot easier by chopping up the rhubarb into small pieces and added it to the mixture raw. I didn't bother layering it or putting any rhubarb on the top just mixed it all in together. It saved a lot of time and came out perfectly
5th May, 2016
but the rhubarb would have been really sharp then?!
nom nom
22nd Apr, 2016
I don't like rhubarb but this cake is lovely! I followed the recipe exactly except I used 600g of rhubarb. I had to extend the cooking time by 20-30mins. I've made it twice now, once in a round tin and once in a square tin. Both worked out great.
14th Apr, 2016
my 23cm tin too shallow. overflowing in oven. help. Bits taste yum.


3rd Apr, 2017
Is this cake suitable for freezing?
goodfoodteam's picture
10th Apr, 2017
Thanks for your question. We think this cake is better if not frozen. Our freezable recipes have a blue star symbol above the nutritional information.
Fiona harriss
19th Oct, 2014
I'm confused about the 'custard issue' - runny custard or firm? Please advise
10th Sep, 2014
Does this cake freeze well? Thanks
goodfoodteam's picture
16th Sep, 2014
Hi there, thanks for your question, unfortunately this cake isn’t suitable for freezing.
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.