How to Make a Rhubarb and Custard Cake

This rhubarb and custard cake will become a household favourite! It’s really simple to make and tastes absolutely divine.

Author: Emma Mason | Kitchen Mason


For the Cake

200 g Golden Caster Sugar
200 g Unsalted Butter (Room Temp)
4 Eggs (Room Temp)
200 g Self Raising Flour
80 g Custard Powder
1 tsp Baking Powder
3 tbsp Milk (Room Temp)
1/4 tsp Salt

For the Filling

160 g Icing Sugar
50 g Custard Powder
100 g Unsalted Butter (Room Temp)
1 tbsp Milk
300 g Rhubarb Jam or Compote
Icing Sugar (For Dusting – Optional)

Essential Equipment

2 20cm (8″) Round Sandwich Cake Tins
1 Electric Stand Mixer or Electric Hand Whisk




Stay Fancy! ;)

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