Rhubarb and Custard Cake

Rhubarb is in season now, and there’s nothing like the combination of rhubarb and custard, so why not try it in a cake, with this fabulous recipe from Morrisons? 

If you are feeling really decadent, you could serve it with extra pouring custard or cream, too!

Serves 12


  • 3 eggs
  • 100g self-raising flour
  • 100g ground almonds
  • ½ tsp almond essence
  • 60g custard powder
  • 25g flaked almonds
  • 1 tbsp icing sugar, sifted
  • 50g demerara sugar
  • 150g sunflower spread
  • 150g caster sugar
  • 200g wonky rhubarb, trimmed and cut into small pieces

Total time required 1 hr 25 mins

  • Preparation time: 25 mins
  • Cooking time: 1 hr


  1. Preheat the oven to 180°C/350°F/Gas 4. Line the base of a 20cm loose-bottom round cake tin with non-stick baking parchment.
  2. Place the rhubarb in a pan with a tight-fitting lid, add the demerara sugar. Cover and cook over a medium-to-low heat for 10 minutes until just softened. Remove from the heat.
  3. Cream together the sunflower spread and caster sugar until pale and fluffy, add the eggs one at a time, adding 1 tbsp of the flour with each egg.
  4. Fold in the remaining flour with the ground almonds, almond essence and custard powder.
  5. Loosely fold in the cooked rhubarb then spoon into the prepared tin. Scatter the flaked almonds over the top and bake for 45-50 minutes.
  6. Allow to cool in the tin then carefully remove and place on a serving plate or rack, dust with the icing sugar and cut into wedges to serve.
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