Rhubarb and custard cake bars recipe

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serves: 12
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 2 hr
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  • These easy to make rhubarb and custard cake bars bring two classics flavours together to make one mouth-watering tray bake. Slice into cake bar sizes and watch the disappear in minutes.

    Rhubarb and custard cake bars bring together the perfect flavour pairing in a new way. Serve them with a cuppa or give them as a thoughtful food gift. Whether you serve them with a cuppa or give them as a thoughtful food gift, these sweet and sticky rhubarb and custard cake bars are just delicious!


    • For the custard:
    • 2tbsp custard powder
    • 55g caster sugar
    • 250ml milk
    • 1tsp vanilla extract
    • For the cake:
    • 400g rhubarb
    • 150g caster sugar, plus 3tbsp extra
    • 200g rhubarb jam
    • 3 medium free-range eggs, beaten
    • 100ml sunflower oil
    • 100ml natural yogurt
    • 1tsp vanilla extract
    • 285g self-raising flour
    • 1⁄2tsp bicarbonate of soda


    • Make the custard by mixing the powder with the sugar in a small pan. Whisk in the milk, then bring to the boil, stirring constantly until thick. Off the heat, add the vanilla, then set aside to cool slightly with a layer of clingfilm over to prevent a skin forming. Spoon into a piping bag.

    • Heat the oven to 170C/gas mark 3. Grease and fully line a 20cm square cake tin with baking parchment. Cut the rhubarb into 10cm lengths so that they fit perfectly into the base of the cake tin. Toss the rhubarb with 3tbsp sugar and set aside. Fill a piping bag with the jam.

    • Beat remaining sugar, eggs, oil, yogurt and vanilla in a large bowl. Sift in the flour and bicarb and fold until smooth. Pour half the cake mix into the tin and level.

    • Snip off a small corner from each piping bag. Squiggle custard on top to distribute evenly, then drizzle the jam on top of the custard layer. Spoon on the remaining cake mix and smooth. Toss the rhubarb again, arrange on top in two neat rows. Cover loosely with a sheet of foil.

    • Bake for 1 hr 45 mins, then uncover and cook for 15 mins, until the cake is springy to the touch. Cool in the tin for 30 mins, before removing and cooling on a wire rack. Cut into bars.

    Top tip for making Rhubarb and custard cake bars

    Each cake bar works out at 312 calories.

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