Skip to contentSkip to searchSkip to footerSkip to Recipe Assistant
Checkout
Total number of items in your trolley 0. Trolley amount £0.00.Minimum: £25.00
Rhubarb and Custard Cake

Rhubarb and Custard Cake

By Morrisons
Published on 23 June 2021
Put a cuppa' on and take a slice of our Rhubarb and custard cake. 
Shop for ingredients

Time and servings

1 hr 25 minsTotal time
12Servings
25 minsPrep time
1 hrCooking time

Ingredients

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

Method

  1. Step 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. Step 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. Step 3

    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. Step 4

    Fold in the remaining flour with the ground almonds, almond essence and custard powder.
  5. Step 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. Step 6

    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.