Rhubarb and custard cake bars

(13 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Rhubarb and custard cake bars
Rhubarb and custard cake bars
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Essentials recipe Rhubarb and custard cake bars bring together the perfect flavour pairing in a new way. Serve them with a cuppa or give them as a thoughful food gift. Whether you serve them with a cuppa or give them as a thoughtful food gift, these sweet and sticky rhubarb and custard cake bars are just delicious!


For the custard:
  • 2tbsp custard powder
  • 55g caster sugar
  • 250ml milk
  • 1tsp vanilla extract

For the cake:

  • 400g rhubarb
  • 150g caster sugar, plus 3tbsp extra
  • 200g rhubarb jam
  • 3 medium free-range eggs, beaten
  • 100ml sunflower oil
  • 100ml natural yogurt
  • 1tsp vanilla extract
  • 285g self-raising flour
  • 1/2tsp bicarbonate of soda

Each cake bar works out at 312 calories.


  1. Make the custard by mixing the powder with the sugar in a small pan. Whisk in the milk, then bring to the boil, stirring constantly until thick. Off the heat, add the vanilla, then set aside to cool slightly with a layer of clingfilm over to prevent a skin forming. Spoon into a piping bag.
  2. Heat the oven to 170C/gas mark 3. Grease and fully line a 20cm square cake tin with baking parchment. Cut the rhubarb into 10cm lengths so that they fit perfectly into the base of the cake tin. Toss the rhubarb with 3tbsp sugar and set aside. Fill a piping bag with the jam.
  3. Beat remaining sugar, eggs, oil, yogurt and vanilla in a large bowl. Sift in the flour and bicarb and fold until smooth. Pour half the cake mix into the tin and level.
  4. Snip off a small corner from each piping bag. Squiggle custard on top to distribute evenly, then drizzle the jam on top of the custard layer. Spoon on the remaining cake mix and smooth. Toss the rhubarb again, arrange on top in two neat rows. Cover loosely with a sheet of foil.
  5. Bake for 1 hr 45 mins, then uncover and cook for 15 mins, until the cake is springy to the touch. Cool in the tin for 30 mins, before removing and cooling on a wire rack. Cut into bars.

Your rating

Average rating

  • 4
(13 ratings)

Your comments

comments powered by Disqus

FREE Newsletter