Rhubarb & custard cake
- Details
- By BBC Good Food
Now is the time to make full use of the rhubarb available. Enjoy it's tartness within this rustic cake, and serve cold with a cup of tea or warm for a dessert. The roasting of the rhubarb ensures that the rhubarb won't be soggy.
Heat oven to 200 deg C/180 deg fan/gas 6. Rinse rhubarb, shake off excess water, trim ends then cut into little finger-sized pieces. Place in a shallow tray or dish, tip over 50g of caster sugar, toss together and shuffle to make sure rhubarb is in single layer. Cover with foil and roast for 15mins. Remove foil. The sugar should have dissolved, so give it all a little shake then roast for about 5 more mins or until tender and juices are syrupy. The rhubarb should feel tender but not mushy and should have kept it's shape. Strain off the juices before allowing to cool.
Butter and line a 23cm loose-bottom or springform cake tin. Heat oven to 180 deg/160 deg fan/gas 4. 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. 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 remaining mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter then dot the remaining custard over. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20mins more. It's ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.
