This delicious Rhubarb and Custard Traybake recipe is a beautiful seasonal dessert for the start of Summer. Rhubarb is at its best in Britain between April and June, particularly when the days start getting longer and sunnier. Though we've had a bit of a wet start to the year, we're hoping you'll still be able to start finding some great fresh rhubarb in stores (or your garden) now!    

  • Baker: Sophie Carey
  • Makes: 1 traybake - cut into 12 slices
  • Prep time: 25 minutes
  • Bake time: 35-40 minutes
  • Flours used: Organic Self-Raising Flour


  1. Preheat the oven to 180 degrees Celsius, and grease and line your tin (I like using a 25 x 35 cm traybake tin, but you could use a square one too)
  2. Take your chopped rhubarb and sprinkle it with the 30g of golden caster sugar, then add to a baking tray.
  3. Bake for 5-10 minutes or until the rhubarb is soft but not falling apart.
  4. In a stand mixer fitted with a paddle attachment, cream the butter and sugar together with the vanilla bean paste and the salt.
  5. Add the eggs one at a time alongside a third of the flour and mix until combined.
  6. Drizzle in the milk and add the custard powder and mix until completely smooth.
  7. Fold in half of the rhubarb gently with a spatula so you don’t break it up too much, then pour the mixture into the prepared tin and smooth out.
  8. Gently place the remaining rhubarb on the surface of the cake, and then use a wet tablespoon to press into the unbaked cake periodically - you want to create about 10 divots for the custard to sit in.
  9. Add the custard to those holes created, and then dust the cake liberally with icing sugar - this creates a great crust and helps you get a good colour.
  10. Bake for 35-40 minutes, or until a skewer inserted into the cake comes out clean - careful you don’t poke into the custard!
  11. Let the traybake cool in the tin on a wire rack before dusting with more icing sugar - you could serve with more custard or fresh cream for an even more indulgent dessert!

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