Rhubarb & Custard Cake by Noreen Smyth
1. To make your roasted rhubarb, heat oven to 200°C/390°F/Gas Mark 6. Wash 400g rhubarb, trim the ends and cut into 2 inch pieces. Place in a shallow dish or baking tray, sprinkle with 50g caster sugar and mix well before covering with foil and roasting for 15 mins until tender and syrupy. Drain off the juice and allow to cool.
2. Use the inner foil of your Lurpak® to grease a lined cake tin and heat oven to 180°C/350°F/Gas Mark 4.
3. Put 3 tbsp of custard aside in a bowl and beat the rest together with the Lurpak®, flour, baking powder, eggs, vanilla and sugar until smooth. Spoon one-third of the mix into the tin, then haphazardly layer with rhubarb, another one-third of cake mix, then top with more rhubarb, spoon over the remaining cake mix, scatter with the rest of the rhubarb, and finally dot the 3 tbsp of custard on top.
4. Bake for 40 mins until risen and golden, then cover with foil and bake for another 15-20 mins. It’s ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dust with icing sugar when cool.
Ingredients
- 400g roasted rhubarb
- 250g Lurpak® softened, plus extra for greasing
- 150g ready-made custard
- 250g self-raising flour
- ½ tsp baking powder
- 4 large eggs
- 1 tsp vanilla extract
- 250g golden caster sugar
- Icing sugar, for dusting
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Margaret Hicken - 07/08/2010 - 10:10am
What size cake tin should be used please? The recipe sounds lovely.
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