Rhubarb and Custard Cake

For people like us who love rhubarb and custard, a cake that combines the two seems like a brilliant idea. So I made it. We loved it. And it's huge, so it lasted for ages. Very sweet, serve as a sponge pudding, with extra custard.

Ingredients
400 g rhubarb, washed, trimmed and cut into 3 cm lengths
50 g caster sugar
Homemade cake release paste (recipe on Baking in Franglais)
250 g butter, softened
150 g custard
250 g flour
1.5 tsp baking powder
4 eggs
1 tsp vanilla extract
250 g caster sugar


Method

1. Heat the oven to 200C.
2. Toss the rhubarb with the caster sugar and spread out in a single layer in a shallow roasting tray, cover with foil and bake for 15 minutes.
3. Remove the foil, toss the rhubarb again and bake for 5 minutes uncovered.
4. Drain the rhubarb and allow to cool.
5. Coat a 30 cm springform ring tin with cake release.
6. Reduce the heat of the oven to 180C.
7. Put aside 3 tbsp custard.
8. Beat the rest of the custard with the butter, flour, baking powder, eggs, vanilla and sugar.
9. Spoon a third of the mixture into the tin, top with a third of the rhubarb, then another third of the batter, another third of rhubarb, the rest of the batter and finally the rest of the rhubarb.
10. Dollop the reserved custard around on the cake.
11. Bake the cake for 40 minutes, then cover with foil and bake for 15 minutes more.
12. Cool in the tin.
13. Serves 16.

Yum

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