Rhubarb and Custard Cake

If any of you came to the Hawarden big push day you will have enjoyed Ruth’s cake, which she has kindly shared with us here.


  • 250g butter
  • 250g caster sugar
  • 250g self raising flour
  • 4 eggs
  • 1 tsp vanilla extract
  • 400g stewed rhubarb with 50g of sugar
  • 150g custard



  • Pre heat oven to 180C and grease cake tin
  • Drain off any juice from stewed rhubarb.
  • Place butter and sugar in a bowl and mix until light and fluffy.
  • Add one egg at a time .
  • Sift flour into mixture and fold in gently.
  • Spoon 1/3 of the cake mixture into the cake tin.
  • Pour the custard over this first layer of sponge – save 3 tbsp for the top.
  • Spoon rhubarb over the custard.
  • Spoon rest of sponge mix over the custard and smooth to cover all of the rhubarb.
  • Finish off with remaining custard.
  • Bake in oven for 45-55 minutes or until an inserted knife comes out of the sponge clean.


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