Rhubarb and Custard Cake

IMG_20160426_212631Rhubarb and custard is one of my favourite classic flavour combinations and this cake takes me right back filling up a little bag with those pink and yellow boiled sweets!

Roasting the rhubarb:


  •  400g rhubarb – washed dried and cut into 2in chunks
  • 50g caster sugar


I put the rhubarb in a large roasting tray with the caster sugar and tossed the rhubarb and sugar to ensure the rhubarb was evenly coated. I made sure the rhubarb was in a single layer in the tray, covered it with tin foil and roasted in the oven at 200°c (Gas mark 6) for 15 mins. I then removed the foil and cooked for a further 5 minutes until the rhubarb juices and sugar had made a nice syrup. I drained the syrup from the rhubarb as it not used in this recipe but will save it for something else.

For the cake:

  • 400g roasted rhubarb (syrup drained) as above
  • 250g softened butter
  • 4 eggs
  • 250g of caster sugar (I used 200g caster and 50g of light brown sugar)
  • 250g self-raising flour
  • 150g tinned custard
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder

Preheat oven to 160°c (gas mark 4) and grease and line a 9in cake tin.

Save approx 3 tbs of the custard, and mix the rest  of the custard in a bowl with the sugar, eggs, butter and vanilla extract. Add the self raising flour and baking powder and whisk until light and fluffy.

Put20160426_144359 a third of the cake mix into the tin and spoon half of the rhubarb onto the cake batter. Spoon another third of the batter over the rhubarb and gently smooth over. Repeat these steps with the other half of the rhubarb and the final third of the cake batter. Dot the custard you saved onto the top and place into the oven.

Bake for 40mins and then cover with foil and continue baking for approx another 20 minutes. Check to see if the cake is cooked by inserting a skewer or knife into the middle – if it comes out clean, it’s done!

This cake made our whole house smell gorgeous whist it was cooking – the sweet fruitiness was mouth-watering!

I finished the cake with a light dusting of icing sugar, but this is purely optional – it is a lovely rustic looking cake, the pools and channels of custard look very attractive.

We ate the cake still slightly warm from the oven. The rhubarb juices made a lovely fruity, moist cake and when you hit a little pool of custard, it was a real treat!


5 thoughts on “Rhubarb and Custard Cake

  1. I adore those custard and rhubarb sweets you are talking about! I can just imagine how good your kitchen smelt with this baking. 🙂

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