Rhubarb & custard cake

This blog is from a previous Exmouth Garden Club newsletter, written by former Chair of the club, Mike Wheeler.

Heat oven to 180C/fan 160C/gas 4. Butter and line a 23cm loose-bottomed cake tin.

Ingredients

400g / 14oz rhubarb cut into pieces & 50g / 2oz sugar, roasted for 20 mins, drained, cooled.

250g butter; 250g golden caster sugar; 250g self-raising flour; ½ tsp baking powder; 4 eggs;

1 tsp vanilla extract; 150g pot ready-made custard (not the chilled kind; eg Ambrosia);

Method

Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, repeat twice. Dot the reserved custard over the top. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more.

Can dredge with icing sugar when cool or drizzle the rhubarb juice over