Fulham Horticultural Society

Founded 1924









Danish rhubarb cake with cardamom and custard
Serves 6

A very moist vanilla sponge with a fresh, tart rhubarb topping, spiced with vanilla and cardamom. The custard adds a lovely creamy texture, but can be left out if you prefer a firmer cake. Serve hot or cold, with or without cream.


150g butter, 200g caster sugar, 4 eggs, 200g plain flour, 1½ tsp vanilla sugar, ½ tsp salt, 1½ tsp baking powder,

Crushed sugar cubes, to decorate

100-150 ml ready-made custard, heated and thickened with 1 tbsp cornflour, then cooled

For the topping, 25g butter, 50g golden caster sugar, 2-3 tsp ground cardamom, or the seeds from 2 cardamom pods,  crushed, 1 tsp vanilla sugar or extract, 4-5 sticks (400g) rhubarb, cut into 12cm lengths


1 First, make the topping. In a saucepan, heat the butter, sugar and spice for the rhubarb mixture. When bubbling  slightly, add the rhubarb and stew for a few minutes until completely coated. Take off the heat and leave to cool. This stage can be done the day before you want to eat it.

2 To make the cake, cream the butter and sugar until fluffy. Add the eggs one at a time, making sure each one is incorporated before adding the next.

3 In a bowl, sift the flour, salt, vanilla sugar and baking powder and fold in with the wet mixture. Line a 23cm-diameter baking dish with high sides (minimum 5cm) with baking paper (or grease it well). Add the batter and spread evenly. If using custard, spoon it thinly over the batter. Carefully and evenly add the rhubarb mixture on top Reserve
a little bit of the syrup (a few tablespoons).

4 Bake in the oven at 180C/350F/gas mark 4 – this can take anything from 35-45 minutes. Check with a skewer: if it comes out clean, it's done. Leave to cool, drizzle with the remaining syrup and scatter with the crushed sugar cubes.