Ad

Nutrition: per serving

  • kcal282
  • fat15g
  • saturates9g
  • carbs32g
  • sugars20g
  • fibre1g
  • protein4g
  • salt0.53g
Ad

Method

  • step 1

    Make the roasted rhubarb first, carefully draining off the juices before you let it cool. Butter and line a 23cm loose-bottomed or springform cake tin. Heat oven to 180C/fan 160C/gas 4.

  • step 2

    Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can. Top with some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It’s ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.

RECIPE TIPS
BARNEY'S ROASTED RHUBARB

Heat oven to 200C/fan 180C/gas 6.

Rinse 400g rhubarb and shake off

excess water. Trim the ends, then cut

into little-finger-size pieces.

Put in a shallow dish or a baking tray,

tip over 50g caster sugar, toss together, then

shuffle rhubarb so it’s in a single

layer. Cover with foil, then roast for

15 mins. Remove foil. Give

everything a little shake, roast

for 5 mins more or until tender and

the juices are syrupy.

Recipe from Good Food magazine, May 2009

Ad

Comments, questions and tips (304)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.317 ratings

Alii47

I’ve made this cake twice now. It’s a great way to use excess rhubarb. It’s an easy all in one recipe. It’s a winner and it also freezes well

pennyhm9sisMI

question

And if I reduce the cake by a quarter how long would the baking time be?

pennyhm9sisMI

Answering my own questions here - I did reduce the quantities by a quarter; the baking time was not affected probably because baking times are dictated as much by the depth of the batter in the tin as anything else.

pennyhm9sisMI

question

None of my friends has a 23cm cake tin; I'd like to reduce the recipe so I can bake it in a 20cm tin. What proportions should I use to make the recipe work? Would it be ok to reduce all ingredients by a quarter?

jilliankatemoody61650

This is a consistently wonderful cake. Tasty and unusual, I was not convinced originally as I love chocolate cakes but this is so delicious it always gets eaten quickly!

insideoutmgt17591

I made this today, but replaced the rhubarb with apple and saltanas. Absolutely delicious!

Ad
Ad
Ad