Rhubarb and custard combine in this deliciously moist cake. Rhubarb is roasted, then baked into a cake along with a pot of ready-made custard. Serve with a little more vanilla custard or some vanilla ice cream.
- 400g rhubarb
- 50g caster sugar
- 250g butter
- 250g plain flour
- 250g golden caster sugar
- 4 eggs
- 1/2 tsp. baking powder
- 1 tsp. vanilla extract
- 150g custard
Heat oven to 180C. Cut rhubarb into finger-sized pieces. Toss with sugar and spread in a single layer. Cover with foil, bake for 15 minutes, shake, remove foil and bake for a further 5 minutes. Drain of liquid and set to one side - you could use it for a curd.
Butter and line a 23cm springform cake tin. Turn the oven down to 160C. Beat the butter and sugar together until pale and fluffy. Beat in the eggs one at a time until combined. Sift in the flour and baking powder along with the vanilla.
Fold in 110g of the custard. Spoon 1/3 of the cake mix into the cake tin. Spread with 1/3 of the rhubarb and repeat until you've used all of the cake batter and all of the rhubarb.
Make dips in the top of the cake batter. Spoon the rest of the custard over the top of the cake. Bake for 40 minutes, then top with foil and bake for another 15-20 minutes. A skewer inserted into the centre of the cake should come out clean.