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Rhubarb Custard Layer Cake

Featured in Foolproof Baking Recipes for Everyone.

Enjoy a luscious dessert that beautifully balances the tartness of fresh rhubarb and the silky richness of custard. Chopped rhubarb is folded into a moist, lightly sweet cake batter, while a layer of creamy custard is swirled in before baking. As it bakes, the rhubarb softens and mingles with the custard to create pockets of flavor throughout the tender crumb. Perfect served warm or at room temperature, this treat highlights seasonal fruit and is ideal for gatherings or afternoon coffee breaks. Use fresh or thawed, well-drained rhubarb for the best texture, and store leftovers in an airtight container at room temperature for up to three days.

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Updated on Sun, 18 May 2025 12:45:15 GMT
Rhubarb Custard Cake Recipe Pin it
Rhubarb Custard Cake Recipe | mellierecipes.com

This classic rhubarb custard cake brings together bright tangy rhubarb with a smooth creamy custard layer all nestled in a moist vanilla cake It is a favorite spring dessert in my kitchen especially when rhubarb is in season and nothing says comfort like a fresh slice still warm from the oven

I first baked this for my book club and everyone had second helpings The marbled custard top is always a conversation starter

Ingredients

  • Allpurpose flour: This gives body to the cake I go for unbleached for best texture
  • Baking powder and baking soda: These work together to give you a lovely rise and tender crumb always check theyre fresh
  • Salt: A pinch balances the sweetness
  • Granulated sugar: For sweetness and moisture superfine sugar blends in nicely
  • Large eggs: They bind everything and add richness opt for the freshest eggs
  • Vegetable oil: Makes the cake extra moist choose a neutral oil
  • Vanilla extract: Deepens the vanilla flavor pure extract tastes best
  • Milk: Adds moisture and helps blend batter whole milk or plant milk both work
  • Fresh rhubarb: Brings signature tang and color look for bright crisp stalks
  • Custard powder or vanilla pudding mix: This creates the creamy layer go for a quality brand for the best vanilla flavor

StepbyStep Instructions

Prep the Pan:
Grease and flour your nine inch round cake pan making sure to get all the edges This keeps the cake from sticking
Prepare the Rhubarb:
Chop rhubarb into small pieces and rinse under cold water Dry it well so it does not add too much moisture to the batter
Mix Wet Ingredients:
In a large mixing bowl combine the granulated sugar eggs vegetable oil and vanilla extract Whisk until smooth and creamy Now stir in the milk until fully incorporated
Add and Fold Dry Ingredients:
In a separate bowl whisk together flour baking powder baking soda and salt Gradually fold these dry ingredients into the wet mixture stopping as soon as the flour disappears This helps keep the cake tender
Make the Custard:
In a small saucepan whisk together milk custard powder and sugar over medium heat Keep whisking until the mixture thickens and becomes silky smooth Remove from heat when it coats the back of a spoon
Assemble the Cake:
Pour the cake batter into the prepared pan Top with chopped rhubarb then gently pour thickened custard over everything Use a thin knife to swirl the custard and batter together with a few gentle strokes
Bake:
Place the cake in your preheated oven Bake at 175 degrees Celsius until the cake is golden and a tester in the center comes out clean Expect this to take about thirtyfive to forty minutes cool for at least fifteen minutes before slicing
Rhubarb Custard Cake Pin it
Rhubarb Custard Cake | mellierecipes.com

I absolutely adore the pop of tart rhubarb against the creamy custard The first time I served this my grandmother shared stories of eating rhubarb straight from the garden which always makes this dessert feel like a little celebration

Storage Tips

Store any leftovers in an airtight container They stay fresh at room temperature for up to three days If you prefer a chilled dessert you can keep it in the fridge as well The flavor actually deepens after a day

Ingredient Substitutions

Swap in frozen rhubarb if fresh is not available Just thaw and drain thoroughly before using If you cannot find custard powder vanilla instant pudding mix works well and for a slightly richer result try half cream and half milk for the custard

Serving Suggestions

I love serving this cake just slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream For a brunch platter cut slices into squares and let everyone help themselves It pairs beautifully with a hot cup of tea

Family Memories and Origin

Rhubarb desserts are a springtime tradition in many Northern European kitchens The custard swirl likely has oldworld roots combining classic cake with creamy pudding like you might find in grandmas Sunday buffet

Frequently Asked Questions

→ Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb works well. Be sure to thaw and drain it thoroughly before adding to the batter to prevent excess moisture.

→ What size pan is best?

A 9-inch round cake pan is recommended for even baking and the right thickness. Be sure to grease and flour it for easier release.

→ How do I keep the cake moist?

Use room-temperature ingredients and avoid overbaking. The custard layer also helps keep the cake tender and moist.

→ Is there a substitute for custard powder?

Vanilla pudding mix can be used if custard powder is unavailable. It gives a similar creamy texture and flavor.

→ How should leftovers be stored?

Store any uneaten portions in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.

→ Can I prepare the cake in advance?

Absolutely! This dessert can be made a day ahead. Flavors meld and improve after resting, making for a delicious treat the next day.

Rhubarb Custard Layer Cake

Tender cake with tangy rhubarb and a smooth custard swirl, ideal for serving warm or at room temperature.

Prep Time
20 Minutes
Cook Time
40 Minutes
Total Time
60 Minutes

Category: Simple Baking

Difficulty: Intermediate

Cuisine: European

Yield: 12 Servings (12 slices)

Dietary: Vegetarian

Ingredients

→ Cake Base

01 200g all-purpose flour
02 5g baking powder
03 2g baking soda
04 0.25 teaspoon salt
05 150g granulated sugar
06 3 large eggs
07 120ml vegetable oil
08 5ml vanilla extract
09 120ml milk

→ Filling and Topping

10 300g rhubarb, chopped into small pieces
11 100g custard powder or vanilla pudding mix

Instructions

Step 01

Preheat the oven to 175°C. Grease and flour a 23cm round cake pan to ensure easy removal of the baked cake.

Step 02

Chop the rhubarb into small pieces and rinse thoroughly under cold water. Drain and set aside.

Step 03

In a large mixing bowl, whisk together granulated sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and aerated. Stir in the milk.

Step 04

Gradually fold in the all-purpose flour, baking powder, baking soda, and salt into the wet mixture, mixing until just combined.

Step 05

In a small saucepan, whisk together 120ml milk, custard powder, and a portion of sugar over medium heat. Cook, stirring constantly, until the mixture thickens into a smooth custard. Remove from heat.

Step 06

Spread the cake batter evenly in the prepared pan. Distribute the chopped rhubarb over the surface, then gently pour the custard over the batter. Swirl the layers together using a spatula for a marbled effect.

Step 07

Place the pan in the center of the oven and bake for 35–40 minutes, or until a skewer inserted in the centre comes out clean and the top is golden.

Step 08

Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

  1. For best texture, use room temperature ingredients. Fresh rhubarb yields optimal results, but frozen rhubarb may be used if fully thawed and drained.
  2. Cake can be made a day ahead to improve flavor and is best stored in an airtight container at room temperature for up to three days.
  3. Leftovers remain moist if tightly sealed; avoid refrigeration to prevent dryness.

Tools You'll Need

  • 23cm round cake pan
  • Large mixing bowl
  • Small saucepan
  • Whisk
  • Spatula
  • Wire cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Contains wheat (gluten)
  • Contains milk

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 210
  • Total Fat: 9 g
  • Total Carbohydrate: 30 g
  • Protein: 3 g