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Rhubarb and Custard Cake

Soft and buttery sponge baked with a layer of fresh custard and tart rhubarb. Topped with a generous drizzle of warm custard makes this delicious combination is a Rhubarb and Custard lovers idea of heaven.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: Cake
Keyword: custard, rhubarb, rhubarb and custard
Servings: 8 slices
Calories: 293kcal
Author: mykitchendrawer


  • 20cm loose bottom cake tin


  • 175 g unsalted butter room temperature
  • 175 g golden caster sugar
  • 3 eggs large
  • 250 g self-raising flour
  • 1 tsp fresh ginger grated
  • 1/2 tsp baking powder
  • 100 ml buttermilk
  • 100 ml fresh custard
  • 5-6 Rhubarb Stalks


  • Preheat the oven to 180°C and line a 20cm loose bottom cake tin with baking paper
  • Cream the butter and sugar together in a large bowl until light and fluffy, then add the eggs and beat them into the mixture.
  • In a separate bowl mix the flour, baking powder and ginger together then add it all into the wet batter and fold it through gently until smooth and combined.
  • Pour the batter into the prepared cake tin and level it out, then add spoonfuls of the custard across the top of the cake.
  • Cut your rhubarb to size to fit across the cake tin diagonally, then lay that across the top of the batter and custard.
  • Bake for 30 minutes until well risen and golden. Leave to cool for 5 minutes then remove from the tin, cut into slices and serve with warm custard.


Calories: 293kcal | Carbohydrates: 23g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 58mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 627IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
Tried this recipe?Mention @mykitchendrawer or tag #mykitchendrawer!