Rhubarb and Custard Cake (GF)


This is a moist, sweet, melt in the mouth unashamed pudding that needs to be eaten with a spoon.

Delicious hot or cold.  It has been served so far with custard, ice cream, cream, mascarpone or on its own.  Plenty of choices 🙂

The hidden vegetable in this make it not as calorific as it could be but does not compromise on taste or pudding texture happiness.


Macros per 100g:

Calories 245, Fat 11.2g, Carbs 30.5g, Fiber 3.1g and Protein 6.8g


  • 400g Rhubarb
  • 50g Light Muscovado Sugar
  • 4 Large Eggs
  • 225g Light Muscovado Sugar
  • 250g Butternut Squash
  • 150g Light Ready Made Custard (Or your own)
  • 1 Tsp Vanilla Bean Paste
  • 225g Ground Almonds / Almond Flour
  • 2 Tsp Baking Powder
  • 1 Tsp Bicarbonate of Soda

You will need:

  • Pre heated Oven 200C Conventional 180C Fan
  • Baking Tray
  • Foil
  • Large Mixing Bowl
  • Electric Whisk
  • Grater
  • Scales / Measuring Spoons / Measuring Jug
  • Spatula
  • Greased Large Springform Tin


  • Chop up your rhubarb and sprinkle your 50g of sugar over the top

  • Cover the tray of rhubarb and sugar with foil.

    Pop in oven and bake for 15 minutes

  • Peel and finely grate your butternut squash

  • After the rhubarb has cooked for 15 minutes take the tray out of the oven and remove the foil.

    Pop it back in oven and cook for a further 5 minutes

  • Crack your eggs in a bowl and add your sugar.

    Whisk together for 3 minutes until cappuccino coloured and bubbly

  • Take your rhubarb out of the oven and set aside to cool a little

  • Add your grated butternut squash to the mixing bowl and whisk for 2 minutes

  • Add your custard, ground almonds, vanilla bean paste, baking powder and bicarbonate of soda to the mixing bowl

    Whisk until thoroughly combined

  • To your prepared cake tin add third of cake mix, then sprinkle a third of the rhubarb on top.

    Add another third of cake mix on top and add another third of rhubarb sprinkled on top.

    Add last third of cake mix and sprinkle last third of rhubarb over the top.

    Pop in oven, reduce oven temperature 180C Conventional 160C Fan and bake in the middle of the oven for 30 – 40 minutes until golden and cake coming away from sides of tin.

    This cake is moist so a skewer won’t come out clean.

  • Serve hot or cold and enjoy!


Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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