When I was growing up, my Dad had a rather impressive vegetable patch in the back garden. He grew all manner of fruit and veg but the one thing that stands out in my memory is the Rhubarb patch.
My sister and I spent many happy hours in our Wendy House eating sticks of rhubarb dipped in sugar- ah for the days of such simple pleasures!
I wanted to make something a bit different with rhubarb and decided on a rhubarb and custard cake. I just think that these are a lovely flavour combination and coincidentally were the flavours of my favourite childhood sweets!
As a cake, this works a treat and I would definitely recommend that you give it a go. If you want to make it- you will need the following:
- 400g rhubarb
- 50g caster sugar (for roasting the rhubarb)
- 250g butter (softened)
- 250g self raising flour
- 250g caster sugar
- 1/2 level teaspoon baking powder
- 4 eggs (large)
- 150g carton of ready to serve custard
- Preheat the oven to 180C
- Cut the rhubarb into chunks and place in a roasting tin
- sprinkle over the 50g caster sugar and roast in the oven at 200C for about 20 – 30 minutes or until the rhubarb is tender and the juice is syrup like. Drain off the juice and let the rhubarb cool
- line a 2lb loaf tin and set to one side
- cream together the butter and sugar
- add the eggs, flour, baking powder and half the custard and mix well
- pour a third of the mixture into the lined tin and top with pieces of rhubarb
- add another 3rd of the mixture and top with more of the rhubarb
- spread over the remaining mixture and the rest of the rhubarb
- dot over the rest of the custard
- Bake in the oven for around 40 minutes then cover with foil and cook for a further 15 minutes
- To test if it is ready, insert a skewer which should come out clean when it is cooked
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