With traditional flavours of Rhubarb and Custard this cake will definitely remind you of your childhood. Using in season Rhubarb available from our Greengrocers. This cake will also stay moist for quite a few days.
Ready in: 1 Hr 20 Minutes
1 Quantity of Roasted Rhubarb (top tip below)
250g Softened Butter, plus extra for greasing
150g Pot Custard
250g Self-Raising Flour
1/2 tsp Baking Powder
4 Large Eggs, beaten
1 tsp Vanilla Extract
250g Golden Caster Sugar
Icing Sugar, for dusting
Top Tip: Wash 400g of rhubarb, cut in to finger sized pieces. Toss with 50g of caster sugar and roast for 15 minutes covered in foil. Then remove the foil, shake and roast again for another 5 minutes until the rhubarb is tender and syrupy.
1. Make the roasted rhubarb first, carefully draining off the juices before you let it cool. Butter and line a 23cm loose-bottomed or springform cake tin. Heat oven to 180°/fan 160°/ gas 4.
2. Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can. Top with some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It’s ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.