Rhubarb & Custard Citrus Sponge Slice

Eek! I’m not much of a custard fan, BUT, in this soft and moist sponge, it. Is. Incredible. You can use precooked rhubarb if you like. However the fresh and roasted in my Hax butter is off the charts amaze-BALLS.

Prep Time: 20 min

Cook time: 1hr 15

Serves: 8 - 10


250g *Hax Sweet As butter
400g rhubarb, trimmed and cut into 1 inch lengths
200g *Hax Sweet Spice Mash Up (or regular caster sugar)
3 eggs
17g self-raising flour (sieved)
50g custard powder
100g ground almonds
500g Vanilla Custard


Pre heat oven to 160 and line a large baking tray with greaseproof paper.

Melt 20g Hax butter, toss through the rhubarb, spread out on the baking tray in a single layer and bake until lightly golden – about 15 – 20 minutes. Remove from the oven and allow to cool.

Grease and line a 28 x 22cm shallow baking tin with greaseproof paper.

Beat together the remaining Hax butter and sugar until soft, pale and creamy. One at a time, ddd the eggs, then the flour, custard powder, ground almonds and 150g of the custard. You’re looking for a lovely soft batter, not stiff.

Gently fold through the rhubarb.

Rhubarb & Custard Citrus Sponge Slice - Jax Hamilton

Spoon into the tin and spread out – nice and even. Using your thumb (don’t lick till the end!!), press deep holes into the mixture then blob the remaining custard into the spaces.

YEP, you can like your thumb now!!

Bake for 45 – 50 minutes or until the sponge is firm to touch and the custard is still a little wobbly.

Jax Says : Just like most, rhubarb is a seasonal fruit. I love this recipe with black boy peaches or my absolute favourite feijoa’s. Both fruit’s elevate the sponge and paired with the custard a match made in dessert heaven. Eat hot with custard, cream or cold sliced for morning/afternoon tea, picnics or on a dessert bar.