Rhubarb and Custard Cake
- 450 g (1 lb) rhubarb cut into finger-sized pieces
- 250 g (8 oz) self-raising flour
- 250 g (8 oz) caster (superfine) sugar
- 250 g (8 oz) butter or margarine
- 150 ml (5 fl oz) ready-made custard
- 4 eggs
- 1 tsp baking powder
- 1 tsp vanilla essence
- Icing sugar to dust
- Begin by roasting the rhubarb. Rinse the rhubarb in cold water in a colander, place over a baking tray and sprinkle on 1 tbsp of the caster sugar.
- Shake the rhubarb and turn it out onto the baking tray. Arrange the rhubarb into a single layer and cover with foil.
- Bake at 180°C for 10 minutes. Remove the foil and bake for a further 5 minutes. Remove from the oven and allow to cool.
- Cream together the butter and sugar. Beat in the eggs one at a time. Put 3 tbsp of the custard into a small bowl and add the rest into the batter. Mix.
- Add in the vanilla essence and sift in the baking powder and flour. Mix well.
- Spoon one third of the batter into a greased 8″ (20 cm) cake tin and spread evenly. Add about a third of the rhubarb, then one third more cake mix and spread it out as well as you can. Add another third of the rhubarb then spoon over the remaining cake mix. Scatter the rest of the rhubarb over the cake and dot the remaining custard over.
- Bake at 170°C for 40 mins until risen and golden. Cover with foil and bake for a further 15-20 mins.
- The cake is cooked by when a skewer inserted into the middle comes out clean. Cook for longer if necessary. Cool the cake in the tin, then dust with icing sugar.
Don’t over-roast the rhubarb or it will collapse into a sticky mess. I speak from experience!
Don’t be surprised if you need to cook the cake for longer than 1 hour. Depending upon your oven and the cake tin it could take up to 90 minutes for the centre of the cake to cook.
The cake is very moist and a lot of that has to do with the high water content of the rhubarb. Roasting the rhubarb helps to stop the cake becoming very dense and soggy, as does using baking powder in conjunction with self-raising flour.