Rhubarb and Custard Cake
Serves: 14
Preparation: 15 minutes
Cooking Time: 80 minutes
Try our deliciously wintry cake recipe.
Ingredients
- 400g rhubarb
- 300g caster sugar
- 250g butter, softened
- 150g pre-prepared custard
- 250g self-raising flour
- 4 eggs
Method
- Firstly cook the rhubarb. Heat the oven to 180C/gas 4/ 350F. Trim the ends off the rhubarb, and cut into small pieces. Spread into a baking tray, and sprinkle over 50g of sugar, and mix up.
- Cover with foil, and bake in the oven for 20 minutes until tender and soft.
- Drain off the juices and set aside to cool.
- Put 3 tbsp of custard aside. Mix together the flour, butter, eggs, baking powder, vanilla, and sugar until smooth.
- Grease and line a cake tin of 24cm.
- Pour a third of the mixture into the tin, and then top with some rhubarb. Add another third of the mix on top and spread evenly.
- Add another layer of rhubarb, and then pour over the remaining mix and smooth over. Add a final layer of rhubarb on top, and then scatter blotches of the remaining custard on the surface.
- Place in the oven and bake for 45 minutes. Then, cover with foil and bake for a further 15 minutes, or until a skewer can be placed into the middle of the cake and drawn out clean.
- Turn the cake out of its tin, and leave to cool. Serve on its own, or with custard.