Rhubarb pudding cake with custard from Cakes (River Cottage Handbook No. 8) by Pam Corbin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cornflour for custard powder, and clotted cream for custard.

  • eliza on May 29, 2024

    It’s rhubarb season here and I am trying a few new recipes. This is definitely a pudding cake, very moist, and not overly sweet. I used some soured milk since I had no yogurt. I made 1/2 a recipe in a 6” pan and baked 35 min at 350 F. This might be nice served with the fruity whipped cream from Stella Parks. Very nice cake; I didn't care for the custard powder in this and will use cornflour next time I make it.

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