Rhubarb and custard sponge
Chef DefneKitchen Studio chef · October 14, 2026A buttery vanilla sponge layered with roasted rhubarb and dotted with custard. Dust with icing sugar once cool.
Calories are an AI estimate, for information only.
Ingredients · 9
16 servingsTap what you already have; add the rest to your list in the app with one tap.
- RhubarbRoasted1
- ButterSoftened250 g
- Ready-made custard150 g
- Self-raising flour250 g
- Baking powder½ tsp
- Large eggs4
- Vanilla extract1 tsp
- Golden caster sugar250 g
- Icing sugarFor dusting
Method · 4 steps
- 1
Prepare the roasted rhubarb first and drain off the juices, then let it cool. Butter a 23 cm loose-bottomed or springform tin and line it. Set the oven to 180°C (160°C fan).
- 2
Put 3 tbsp of the custard aside. Beat the remainder of the custard with the butter, flour, eggs, baking powder, vanilla and sugar until smooth and creamy.
- 3
Spoon a third of the batter into the tin, lay over some rhubarb, then dot on another third of the batter and spread it as best you can. Add more rhubarb, then top with the rest of the batter, leaving rough mounds and dips. Scatter the remaining rhubarb over and dot with the reserved custard.
- 4
Bake for 40 minutes until it has risen and turned golden, then cover loosely with foil and bake a further 15-20 minutes, until a skewer pushed into the centre comes out clean. Leave to cool in the tin, then dust generously with icing sugar.
