Rhubarb and Custard Loaf Cake

I’m a bit fussy with rhubarb. I always think that I like it. When it appears in the shops I get all excited. Perhaps just because it means that the warmer weather has arrived, and I love that! Then, I find it a little tart and don’t eat any again for the rest of the year.

Soft, moist and super sweet Rhubarb and Custard Loaf Cake.

I like it in a crumble though. Fruit crumbles are so very British. They’re classics and I love them. Preferably with lots of sugar and lashings of custard. To the point where it’s “would you like any dessert with your custard?”. Basically, I adore custard. So does Robyn. She’s a custard monster!

Rhubarb is sour, and tart and you make a face when you eat it. But, it works really well in sweet puddings. Which is why rhubarb and custard is such as perfect combination. The only thing that could ever improve it is cake.

Soft, moist and super sweet Rhubarb and Custard Loaf Cake.

So, Rhubarb and Custard Loaf Cake it is!

Side on Rhubarb and Custard Loaf Cake

This cake is so yummy. Roasting the rhubarb with sugar means it’s not too sour and adding custard to the cake mix means your Rhubarb and Custard Loaf Cake is so wonderfully sweet and moist. The texture is just fantastic.

Inside Rhubarb and Custard Loaf Cake

I also like to dollop little bits of custard on the top of my Rhubarb and Custard Loaf Cake, so you get extra sweet lumps. It also goes pretty bright yellow as it cooks, which is fantastic.

Sliced Rhubarb and Custard Loaf Cake

My Wonderfully Sweet Rhubarb and Custard Loaf Cake

Rhubarb and Custard Loaf Cake

A sweet, moist and refreshing summery cake!
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Cake
Cuisine: British
Keyword: Loaf Cake, Rhubarb, rhubarb and custard
Servings: 12
Calories: 250kcal
Author: Donna


  • 300 g Rhubarb – Washed and cut into 1inch chunks
  • 50 g Light Brown sugar
  • 170 g Caster Sugar
  • 170 g Butter
  • 100 g Ready to serve custard
  • 3 Eggs
  • 1 tsp Vanilla Essence
  • 170 g Self Raising Flour
  • 1 tsp Baking powder


  • Preheat the oven to 200 degrees and grease and line a loaf tin and a baking tray.
  • Place the rhubarb on the baking tray and sprinkle with brown sugar.
  • Bake in the oven for 20 minutes before removing. Pour away any excess liquid and place the rhubarb in a bowl to cool.
  • Turn the oven down to 180 degrees.
  • Cream together the butter and sugar until light and fluffy.
  • Add the custard, keeping a few tbsp back for the top of the cake.
  • Mix together well.
  • Add the vanilla essence and one egg at a time, mixing each in before adding the next.
  • Sift in the flour and baking powder and fold until combined.
  • Pour around 1/3 of the mix into the loaf tin.
  • Add some of the rhubarb.
  • Top with more batter and add more rhubarb. Repeat as often as you can.
  • Layer the last rhubarb on top of the cake before dotting on some more custard.
  • Bake in the oven for 40 minutes.
  • Check that the centre is cooked by stabbing with a sharp knife or skewer.
  • If not, cover with foil to prevent burning and bake for a further 10-20 minutes.


I use an unlined silicon loaf tin that's 10"x4"x4".





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