Rhubarb & custard cake

Rhubarb & custard cake
Serves 10
Rhubarb & custard is a nostalgic combination! I have fond memories of crunching my way through an white paper bag full of rhubarb and custard sweets on the school bus many years ago!

Best served with a large dollop of gently whipped double cream!
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
  1. 1 quantity of roasted rhubarb (see method below)
  2. 250g pack butter, softened, plus extra for greasing
  3. 150g pot ready-made custard (not the chilled kind; I used Ambrosia)
  4. 250g self-raising flour
  5. ½ tsp baking powder
  6. 4 large eggs
  7. 1 tsp vanilla extract
  8. 250g golden caster sugar
  9. icing sugar, for dusting
  1. Make the roasted rhubarb first, carefully draining off the juices before you let it cool.
  2. Butter and line a 23cm loose-bottomed or springform cake tin.
  3. Heat oven to 180°C.
  4. Reserve 3 tbsp of the custard in a bowl.
  5. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth.
  6. 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.
  7. 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.
  8. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over.
  9. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more.
  10. It’s ready when a skewer inserted into the middle comes out clean.
  11. Cool in the tin, then dredge with icing sugar when cool.
Roasted rhubard
  1. Heat oven to 200°C
  2. Rinse 400g rhubarb and shake off excess water.
  3. Trim the ends, then cut into little-finger-size pieces.
  4. Put in a shallow dish or a baking tray, tip over 50g caster sugar, toss together, then shuffle rhubarb so it’s in a single layer.
  5. Cover with foil, then roast for 15 mins.
  6. Remove foil. Give everything a little shake, roast for 5 mins more or until tender and the juices are syrupy
  7. Original recipe from BBC Good Food
Hungry Waffler http://www.hungrywaffler.com/
  • Caroline Telford

    Simply delicious!!! X

  • Mark Anderson

    Thank you Hungry Waffler – made this earlier in the week – fantastic. Brought it into the office and was devoured in minutes. Keep the recipes coming!

    • hungrywaffler

      My pleasure Mark!! I can only imagine how amazing it would be paired with your fantastic coffee!!! #keeproasting