British
rhubarb grows prolifically and is available to buy from March through to October.
As we have a good garden supply I have accumulated a number of rhubarb recipes
over the years. This rhubarb and custard cake is one of my favourites from The Good Food Magazine. It is a
delicious teatime treat served with a cuppa.
Ingredients
250g
pack butter, softened, plus extra for greasing
150g
pot ready-made custard (not the chilled kind; I used Ambrosia)
250g
self-raising flour
½
tsp baking powder
4
large eggs
1
tsp vanilla extract
250g
golden caster sugar
Icing sugar, for dusting
Method
1.
Make the roasted rhubarb first. Heat oven to 200C/fan 180C/gas 6. Rinse 400g rhubarb
and shake off excess water. Trim the ends, then cut into little finger size
pieces. Put in a shallow dish or a baking tray, tip over 50g caster sugar, toss
together, and then shuffle rhubarb so it's in a single layer. Cover with foil,
then roast for 15 mins. Remove and drain off the juices and then allow to cool.
2. Butter and line a 23cm loose-bottomed or springform cake tin. Heat
oven to 180C/fan 160C/gas 4.
3. 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.
4. 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, and then dot the remaining custard over.
5. 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. Remove the cake from the tin when cool and then dredge
with icing sugar.