Custard Cake with Roasted Rhubarb

I made this for the first time yesterday and when I asked my oldest boy if it was nice (he loves custard!) his reply was: ” Mum, nice doesn’t even begin to describe this!” I knew I was onto a winner!



  • 400g rhubarb, washed, trimmed and cut into 3 to 4cm sized piece
  • 25g vanilla sugar
  • Fresh custard: powder, sugar and 500ml milk
  • 190g soft butter
  • 250g self raising flour
  • ½ tsp baking powder
  • 4 eggs
  • 1 tsp vanilla extract
  • ¼ tsp ground vanilla (if available)
  • 150g light brown sugar


For the rhubarb:

  • Preheat oven to 200°C/180°fan/ Gas 5
  • Put the rhubarb in a shallow dish and toss with the sugar
  • Make sure it is in a single layer and cover with foil
  • Roast for 15mn
  • Remove the foil, shake a little and roast for an extra 5mn
  • Drain the juices off and let it cool

For the custard:

  • Basically, follow the instructions on your custard powder tin, or buy it ready made.
  • You will need 150g + 3 or 4 tbsp (set aside for the end)

The cake:

  • Preheat oven to 180°C/160°fan/ Gas 4 and prepare a 25cm / 10″ round springform cake tin
  • In a large bowl, I used my stand mixer for this cake, beat together the custard with all the rest of the ingredients (it’s that easy!) until creamy and smooth
  • Level 1/3 of the mix on the bottom of your tin and dot with 1/3 of the rhubarb
  • Repeat twice but don’t be to neat about your cake layers, leaving a few dips
  • Finishing with a layer of rhubarb, scatter the rest of the custard (the 3 or 4 tbsp set aside) on top


  • Bake for 35 to 40mn until well risen and golden in colour
  • Cover with foil and bake for an extra 15mn: clean skewer and it springs back when touched


  • Leave to cool in the tin, it will drop a little
  • Dust with icing sugar and enjoy with custard, what else!



I think this could work with apples too! to be continued…..

Banana and Coconut Fruit Cake

This is my definition of fruit cake so you won’t find any raisins or sultanas: I don’t like them! Fruit cakes were always an issue for me, would be rude to refuse when offered but I just couldn’t eat them….until I came across this one: it had sultanas when I first tried it but the cake itself was so moist!



  • 300g plain flour
  • 40g desiccated coconut
  • 125g light brown sugar
  • 1 tsp ground vanilla
  • 150g soft butter
  • 150g mixed dried fruit: I used dried cherries, chopped, blueberries and cranberries
  • 1 large, very ripe, banana, chopped
  • 50ml honey
  • 1 tsp bicarbonate soda
  • 150ml milk
  • 50ml cream (if available, otherwise milk)
  • 1 tsp extract of vanilla
  • 2 tbsp malt vinegar


  • Preheat oven to 180°C/160°fan/ Gas 4 and prepare a 20cm/ 8″ round cake tin
  • In a large bowl, mix the flour, coconut, sugar and vanilla
  • Rub in the butter until it resembles breadcrumbs
  • Stir in the fruits till well blended and add the honey
  • Place the bicarbonate of soda in a jug and mix with 2 tbsp of the milk. Stir in the rest of the milk and cream. Add extract
  • Add in the vinegar and stir just once. It will froth up. Pour quickly onto the dry mix and mix with a wooden spoon
  • Stir until it looks blended to a medium-stiff consistency: add either a little milk or coconut if not
  • Spoon into the tin and bake for about 55mn: well risen, golden and inserted skewer comes out clean
  • Leave in the tin to go cold



It is best done a day in advance and it will keep for up to a week, if it lasts that long….