Devilishly Delicious Rhubarb and Custard Cake

It’s prime time for harvesting your bumper crop of Rhubarb and what better way to eat it than in a cake 

This is a fruity, creamy treat that everyone will love – it’s gooey and moist and so full of taste. It contains one of your five a day so it’s definitely a healthy cake option !!

Interesting facts about Rhubarb

Did you know that Rhubarb is actually, apparently classified as a vegetable as it isn’t seed bearing, like a fruit, and it has roots, leaves and a stem. 

Rhubarb is known for its medicinal properties and is apparently very good for your digestive system 

The word Rhubarb comes from the Latin word Rhabarbarum which means “root of the barbarians”. The Romans apparently called anyone who ate rhubarb barbarians! 

To know if your Rhubarb is ready to pick, look for the colour of the stalks. The darker the red stalk, the sweeter it will be.

Rhubarb can be used as a dye and it has even been used to knit sweaters from its fibres !!

You must be very careful not to eat Rhubarb leaves as these are poisonous to animals and humans. 

Devilishly Delicious Rhubarb and Custard Cake

N.b This recipe can be made easily and simply by using a tin/pot of ready made custard and a jar of rhubarb compote but can also be made with homemade custard and homemade stewed rhubarb. If using your own stewed rhubarb it will need to be sieved before placing in the cake as too much juice will make your cakes too soggy.


2 x 8″ Sandwich Tins – greased and lined 


8oz Self Raising Flour

8oz Caster Sugar

8oz Butter

4 Eggs

1/3 Tin of Custard – around 130g ( or a ready made small pot of custard or hand made custard )

1 jar of Rhubarb Compote ( or a portion of freshly made stewed rhubarb)

1 Tbsp Demerara Sugar 

Icing Sugar to decorate 


Place your sugar and butter in a bowl and mix together until fluffy. Add the egg and mix together until blended. 

Sieve the flour and fold in. 

Pour in the custard a little at a time and blend in 

Put half of the mixture in each sandwich tin

Gently spread a small amount of the rhubarb compote on the top of the mixture in each tin, then sprinkle the tops of the cakes with the demerara sugar

Devilishly Delicious Rhubarb and Custard Cake 

Put in a pre-heated oven at 180 degrees or 160 degrees for a fan oven, for about 30-35 minutes until fully cooked ( use a cake skewer to check if the cakes are done- it should come out clean when the cakes are fully cooked) 

Remove from the oven and leave to cool a little

Gently remove the cakes from the tins and put them on a cooling rack for a while until set 

Put one cake on your chosen cake plate upside down, then cover the top with a thin layer of rhubarb compote. Sandwich the other cake on top of this the right side up 

Sieve icing sugar onto the top and serve

Devilishly Delicious Rhubarb and Custard Cake

Delicious served warm or cold

4.3/5 (3 Reviews)

Written by Sally Laker

Sally Laker grew up on the Isle of Wight and studied music at Chichester University. She worked as a store manager and medical administration assistant before going full-time with her cake-making business, Sally4Cakes. In 2014, she was named Home-Based Businesswoman Of The Year at the Kent Women In Business awards and in 2017 won Home Based Business of the Year at the Independent Business Awards Kent .
In 2016 she made the wedding cake for Gregg Wallace's marriage to Anna, which was featured in Hello Magazine, along with all the major UK newspapers and even on the TV !!
In 2019 Sally retired from her cake business and now works for a local business, Interpreting Matters, who help to provide sign language interpreters for deaf adults. She still bakes for family and friends in her spare time and is enjoying having time to explore the beautiful Kent countryside for the Baldhiker

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