Photo of Rhubarb & custard cake by WW

Rhubarb & custard cake

Points® value
Total Time
1 hr 25 min
15 min
1 hr 10 min
Is it a pudding or a cake? Who cares when it tastes this good! Serve with compôte for dessert or on its own with a cuppa


Calorie controlled cooking spray

4 spray(s)

Egg, whole, raw

2 large, raw

Billington's Unrefined Golden Caster Sugar

200 g

Low Fat Custard Ready to Serve

180 g


½ zest(s) of 1

White Self Raising Flour

200 g


250 g, 150g cut into 8cm lengths, thickness halved, the rest cut into 2cm pieces

0% fat natural Greek yogurt

600 g


700 g

Billington's Unrefined Golden Caster Sugar

50 g


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Mist a 900g loaf tin with cooking spray and line the base and sides with baking paper. Put the eggs and 190g sugar into a large mixing bowl and whisk for 2-3 minutes until light and fluffy and doubled in volume. Then whisk in the custard and lemon zest.
  2. Fold in the flour until just combined, then carefully fold in the chopped rhubarb. Pour the batter into the cake tin and gently lay the remaining rhubarb on the top and scatter over the remaining sugar. Bake in the middle of the oven for 1 hour or until a skewer inserted into the centre comes out clean.
  3. Meanwhile, halfway through the cake baking, prepare the compote. Toss the rhubarb and sugar together in a rimmed baking tray. Then loosely cover the cake with foil after 30 minutes and put the tray of rhubarb, uncovered, in the oven to cook for the last 30 minutes.
  4. Let the cake and compôte cool in their tins. Slice and serve with the compôte and yogurt.


This will keep in an airtight container for up to two days