By Louise Oliver
It’s not just for pudding. Here is a great way to serve the perfect partnership of rhubarb and custard in a cake that can be enjoyed any time. It’s a great way to use up any extra rhubarb and custard you may have left over or make some up for this cake- it really is that tasty.
Roasted Rhubarb Ingredients
50g caster sugar
4 large eggs
1 teaspoon vanilla extract
250g self raising flour
¼ teaspoon baking powder
To roast the rhubarb
Firstly wash your rhubarb, give it a shake and cut, roughly 2.5 cm chunks. Then place it in a roasting tin and shake over the sugar, give it a little mix with your hand and cover with some foil or a lid. Then pop in the oven at 200°C/400°F/Gas mark 6 for 15 minutes. Take off the foil give everything a wee stir again and let roast for another 5 or so minutes until tender and the juices are syrupy.Then carefully drain off the rhubarb juices before letting the rhubarb cool.
To make the cake
Next butter and line the base of a 23cm loose bottomed or springform cake tin. Pop the oven to 180°C/350°F/gas 4.
Cream the butter and sugar together, in a large bowl, until they are a light colour. Reserve 3 tablespoons of the custard and add the rest to the bowl alongside 2 of the eggs and the vanilla extract and mix well. Stir in half of the flour and baking powder mixture. Finally add the two eggs, briefly mix and then add the rest of the flour, stirring until the mixture looks creamy and smooth.
Taking it in stages like this will hopefully prevent any curdling of the mixture, but don’t worry if this happens, it will still taste yummy.
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. Don’t worry about being too neat here, creative large mounds will turn out just as tasty. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over.
Bake for 40 mins until the cake is risen and golden, then cover with foil and bake for 15-20 mins more. It’s ready when a skewer inserted into the middle comes out clean. Cool in the tin, if you can wait that long!