Spring: Rhubarb custard cake.
A great way to use up homegrown rhubarb – this is a very moist, almost damp cake – different, but well worth trying…
400 g rhubarb stalks, cut into short lengths about 1.5 – 2 cm long.
250g soft butter
250g self raising flour
Half a tsp baking powder
1 tsp vanilla essence
4 big eggs
Good quality jam to top cake with – strawberry, cherry or raspberry, perhaps (red jam looks pretty with the fleks of pink rhubarb)
Heat Oven to 200c, and line a 23 cm spring clip cake tin with baking paper.
Put the washed and sliced rhubarb into an ovenproof dish, cover with 50 g sugar, then wrap foil tightly over the dish, and bake for about 25 minutes. When done, drain rhubarb – you can drink the juice!
Make some custard – if you don’t have any powder, use cornflower and sugar… if you’re feeling lazy, use ready made. You need 150 g, but if you’re making it, may as well make a sensible amount – sure it will get eaten!
Take out 3 Tbs custard and set aside. Put the rest in a large mixing bowl with 250g softened butter, 250 g sugar, 250g Self Raising flour, 4 eggs, half a teaspoon of baking powder, 1 teaspoon vanilla essence, and mix it all well with an electric beater.
Put about a third of the mix into the tin, then layer up with some scattered rhubarb, and more mixture. Finish with last few bits of rhubarb on top and saved custard blobbed on!
Bake in the oven for about 60 minutes – cover with foil towards the end of cooking if you think it’s getting a bit too coloured.
When a skewer comes out clean it’s cooked – except remember that the custard will remain runny, so a bit tricky to tell!
Again, because of the runny hot custard, and the dampness of the cake due to that and rhubarb, leave in the tin for a little to settle – then turn out carefully and remove baking paper.
When ready to serve, top with some good quality strawberry, cherry or raspberry jam… delicious, and even better when still warm.