Rhubarb & Custard Cake©


  • 14.1oz-400g rhubarb
  • 1.7oz-50g caster sugar
Cake Mix
  • 8.8oz-250g baking margarine (room temp)
  • 8.8oz-250g self-raising flour (sifted)
  • 7oz-200g ready-made custard
  • ½ teaspoon baking powder
  • 9.1oz-260g golden caster sugar
  • 4 large eggs (free-range)
  • 1 teaspoon vanilla extract
  • Dusting of icing sugar to serve


  1. Pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven. Grease a 23cm/9" round loose-bottomed/spring-form cake tin and set to one side
  2. Rinse the rhubarb, trim the ends (discard the ends) and cut into slices. Place in the bottom of a shallow ovenproof dish and cover in the caster sugar. Cover with foil and bake for 15 minutes. Remove the foil, shake the rhubarb in the dish and return to the oven without the foil for a further 5 minutes. Remove from the oven, drain the juices and keep the cooked rhubarb in the dish and set to one side to cool whilst making the cake mix
  3. In a small bowl, reserve to one side 4 tablespoons of the readymade custard before continuing to make the cake mix
  4. In a large mixing bowl, beat the remaining custard with eggs, baking margarine, flour, vanilla extract and baking powder together using an electric hand/stand mixer until the batter is smooth
  5. Pour 1/3 of the mixture into the pre-prepared cake tin and smooth it out to the edges evenly. Top with 1/3 of the rhubarb. Repeat this process twice more so you are left with rhubarb presented on the top of the cake. Drizzle the remaining custard over the top and pop into the oven and bake for 40 minutes
  6. Remove the cake from the oven, cover the top with foil and pop back into the oven for a further 20 minutes
  7. Finally, remove the cake from the oven and insert a skewer into the centre- if it comes out clean it is ready. Leave the cake to cool in the tin for 10 minutes before removing and allowing to cool completely
  8. Dust with icing sugar lightly (optional), serve and enjoy!
  9. ***Tip: The cake may seem slightly undercooked- do not worry- this is the effect of the custard- it is cooked***

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