Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (1)
Rhubarb and Custard Cake
NUTRITION · PER SERVING75M COOK
CAL 19%·PRO 10%
CARBS 35G37% OF CAL
2G FIBER10G OTHER23G TOTAL SUGAR
FAT 26G61% OF CAL
10G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fluffy vanilla sponge cake with rhubarb and custard baked throughout, topped with sliced almonds and powdered sugar. A simple British teatime treat.
dessertbritishbaked good🥣 mixer🥧 baking dish🥄 saucepan🔥 ovenvegetarian
View the full recipe on Supergolden Bakes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 300 g (1 1/2 cups) diced rhubarb (forced rhubarb preferably)
- 2 tbsp strawberry jelly powder ((optional))
- 250 g (2 cups) plain flour (all purpose flour) (* see note 1)
- 2 tsp baking powder
- 250 g (1 ¼ cups) sugar, caster sugar (superfine sugar)
- 4 large eggs
- 225 g (1 cup) softened butter (or baking spread such as Stork)
- 2 tsp vanilla bean paste (or vanilla extract)
- 2 tbsp custard powder (* see note 2)
- 2 tbsp sugar
- 240 ml (1 cup) milk
- 30 g (2 tbsp) butter (, cubed)
- 2 tsp vanilla bean paste
- 2 tbsp flaked almonds
- icing sugar ((powdered sugar))
At a glance
PER SERVING · TIME 75M
CAL 19%·PRO 10%
CARBS 35G37% OF CAL
2G FIBER10G OTHER23G TOTAL SUGAR
FAT 26G61% OF CAL
10G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 210mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 134mg
- Calcium
- 52mg
- Iron
- 0.87mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 210MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.