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A super moist and fruity treat, this Rhubarb and Custard Cake has gorgeous bursts of tangy rhubarb and sweet custard. All topped with classic crumble for the perfect loaf cake.
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Rhubarb and Custard Cake

A super moist cake, packed with custard flavour and chunks of tangy rhubarb. Topped with a crumble topping for something extra special.
Course Sweets
Cuisine British
Keyword easy loaf cake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 Slices
Calories 276kcal
Author Donna

Ingredients

For the Crumble Topping:

  • 50 g Plain Flour
  • 25 g Caster Sugar + 1tbsp to top
  • 25 g Butter or Margarine

For the Cake:

  • 170 g Caster Sugar
  • 170 g Butter or Margarine
  • 3 Eggs
  • 1 teaspoon Vanilla Essence
  • 100 g Ready Made Custard
  • 180 g Self-raising Flour
  • 200 g Tinned Rhubarb

Instructions

  • Preheat the oven to 160 degrees C (fan-assisted).
  • Grease or line a loaf tin.

For the crumble cake topping:

  • Rub together the flour, butter and sugar until they resemble fine breadcrumbs.
  • Set to one side.

For the Rhubarb and Custard Cake:

  • Cream together the butter and sugar until fluffy.
  • Mix in eggs, one at a time.
  • Stir in vanilla and custard (leaving a little to top).
  • Sift in the flour and mix until smooth.
  • Spoon one-third of the cake mix into the loaf tin.
  • Add a few small chunks of rhubarb, cover with cake mix and repeat.
  • Do this until you’ve run out of cake mix.
  • Add a few more chunks of rhubarb to the top, and dot on some extra custard.
  • Sprinkle with crumble topping and then sugar.
  • Bake for 1 hour.
  • Insert a skewer into the centre. It’s cooked if it comes out clean. If not, bake for a further 10 minutes.

Video

Notes

I use a 2lb loaf tin and reusable baking paper.