Rhubarb Custard Cake
A plain cake base with rhubarb and a cream custard poured over before baking.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 80 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •23x33 cm tin
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 16 g
- carbs
- 45 g
- protein
- 5 g
- calories
- 340
Instructions
- 1
Rub the butter into the flour, base sugar and baking powder, add the milk and press the soft dough into a lined tin.
- 2
Scatter the rhubarb evenly over the base.
- 3
Whisk the yolks, custard sugar and cream and pour it over the fruit.
- 4
Bake at 180C for 50-55 minutes until the custard is just set and lightly browned.
- 5
Cool completely; the custard firms as it cools.
- 6
Cut in squares and refrigerate any that survive.
Chef's tips
A slight wobble in the centre when you take it out is correct; a fully firm custard has overbaked.
Ingredient substitutions
- rhubarb → saskatoons, or half and half
Storage
3 days refrigerated.
Common mistakes to avoid
- •Pouring custard over frozen fruit without thawing
Serving suggestions
Cooked Rhubarb Custard Cake?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
