Rhubarb and Custard Cake Recipe


There’s something really nice about cooking with your own ingredients. These rhubarbs were growing in my garden and I didn’t feel like making a plain crumble so whabam this mildly ugly but delicious cake was born. The taste is oddly refreshing in a sweet way, as a lot of the sweetness comes from the custard which is less sickly than sugar. I just wish the rhubarbs were pink, and maybe arranged in a neater way (I’m judging my past self).


  • 250 g rhubarb
  • 100g eating apples
  • 250g butter, softened
  • 250g golden caster sugar
  • 150g ready made custard
  • 250g self raising flour
  • 4 large eggs
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract


  1. Preheat the oven to 200c/fan/ 180c/gas 6. Rinse the rhubarb and apples. Trim the ends off the rhubarb and then cut into little finger sized pieces. Peel and core the apples and cut into small chunks. Place with the rhubarb on a baking tray and sprinkle over 50g of caster sugar. Cover the tray with foil and roast for 15 minutes.
  2. Meanwhile, butter and line a 23cm tin. Reserve 3 tbsp. of custard in a bowl and beat the rest together with the butter, flour, baking powder, sugar, eggs and vanilla until smooth and creamy (you can use a whisk or spoon). Fill the cake tin with one third of this batter.
  3. Remove the rhubarb and apples from the oven when done and drain any juices. Lower the temperature to 180C/fan. Place a layer of the fruit over the cake batter in the tine, then cover with another third of the batter. Repeat the process, finishing with some more rhubarb and apples on top. With the reserved custard, dot it across the surface of the cake.
  4. Bake in the oven for 40 minutes, then cover with foil and bake for another 30-40 minutes. When it’s ready it should be golden and not overly wobbly. If you’re not sure, stick a skewer in and if it comes out clean the cake is done. (It takes a long time so don’t worry if you’ve had it in the oven for ages!)
  5. Leave to cool and then remove from the tin.

Recipe adapted from BBC Good Food


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