Rhubarb and Custard Cake
Roasted rhubarb (see recipe, below)
250g pack butter, softened
150g custard cream
250g self-raising flour
½ tsp baking powder
4 large eggs
1 tsp vanilla extract
225g golden caster sugar
Make the roasted rhubarb first, carefully draining off the juices before you let it cool.
Butter and line a 23cm loose-bottomed or spring-form cake tin.
Heat oven to 180C.
Beat 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.
Scatter the rest of the rhubarb over the batter, then pour some custard over.
Bake for 40 minutes until risen and golden, then cover with foil and bake for 15-20 minutes more.
It’s ready when a skewer inserted into the middle comes out clean.
Heat oven to 200C.
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, then shuffle rhubarb so it’s in a single layer.
Cover with foil, then roast for 15 minutes.
Give everything a little shake, roast for 5 minutes more or until tender and the juices are syrupy.