Rhubarb and Custard Cake
Hi everyone, had the grandchildren for lunch today. Easy lunch for them, Ham salad with new potatoes followed by (in their words, not mine) super rhubarb pudding with custard.
Actually itís a Rhubarb and Custard cake,a really moist and light cake but tastes equally yum as a pudding with warm custard poured over it. Clean plates all round today.
My neighbour gave me a load of lovely pink Rhubarb from his allotment yesterday so have been making good use of them. made 2 Rhubarb Crumbles for the Freezer and 2 Rhubarb and Custard Cakes. Recipe below:
400g of pink Rhubarb
50g light soft brown sugar
250g pack of butter, softened with some for greasing
150g ready to eat pot of custard
250g self-raising flour
Ĺ teaspoon baking powder
4 large eggs
1 teaspoon vanilla extract
250g golden caster sugar (I used ordinary caster sugar)
Icing sugar for dredging
Preheat your oven to 200F/180Fan/Gas Mark 6.
Wash and trim the rhubarb and cut into finger size pieces. Place into either a shallow dish or baking tray, Add the brown sugar and mix together.
Roast in the oven for 20 minutes. Carefully discard any juice and put aside to cool.
Turn the oven down to 180F/160Fan/Gas Mark 4.
Butter and line a 23cm (9inch) loose-bottom cake tin (largest I have was a 20cm (8inch)
Keep 3 tablespoons of the ready custard aside and mix the rest with the butter, baking powder, flour, eggs, vanilla and caster sugar until creamy and smooth.
Spoon one third of the creamy mixture into the cake tin, then some of the Rhubarb, put another one third of the creamy mixture on top of the rhubarb and spread it out as best as you can. Put the rest of the rhubarb on and the remaining batter mix, spread it out. You will have mounds and dips but donít worry.
Dot on the remaining 3 tablespoons of custard that you put aside.
Bake for 40 minutes until it has risen and golden. Then put a piece of foil over the top and bake for a further 15/20 minutes. It is ready when you do the skewer comes out clean test.
Let the cake cool in the cake tin. When you have removed it, dredge with icing sugar.
Enjoy as a cake for tea or a delish dessert with custard.