Rhubarb and custard cake

Serves: 6
Preparation time: 10-20 minutes
Baking time: 50 minutes-1 hour


175g (6oz) self-raising flour
50g (2oz) butter
50g (20z) golden caster sugar
150g (5oz) rhubarb, cut into 2 cm chunks
2 eggs, beaten
1 tsp vanilla extract
2 tbsp milk

For the cream filling:

50g (2oz) butter
100g (3½oz) icing sugar
3 tbsp ready-made custard


1 Preheat the oven to 150°C/R3 and line a 1lb loaf tin with greaseproof paper. Place the flour and butter in a mixing bowl and rub together until it resembles fine breadcrumbs – you could do this in a blender if you fancy. Stir in the sugar and rhubarb and then add the eggs, vanilla extract and milk.

2 Stir briefly and then spoon into the prepared tin. Bake for 50 minutes to 1 hour until golden and risen. Allow to cool in the tin for 5 minutes before turning out to cool completely on a wire rack.

3 To make the filling, place the butter and icing sugar in a bowl and whisk until pale and creamy. Whisk in the custard and chill until needed. Split the loaf in half down the middle and spread the filling over the bottom. Top with the other half and dust with icing sugar.


Place 50g of rhubarb off-cuts in a pan with 25g caster sugar and just a splash of water to create a quick syrup. Gently heat and simmer until it reduces to a syrupy purée. Cool before spooning over the filling.


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