Rhubard and Custard Cake

For the roasted Rhubarb

 

 

400g Rhubarb, Trimmed and cut in to chunks

2 tbsp Caster Sugar

2 tbsp Orange Juice

 

For the Cake Mix

 

350g Unsalted Butter

350g Caster Sugar

2 tsp Vanilla Extract

6 Eggs

350g Self Rasing Flour

1 tsp Baking Powder

3 tbsp Custard Powder

  

Preheat the oven to 180 degrees / Fan 170 degrees / Gas Mark 4.

 

Lightly butter a 20cm cake tin and line the bottom with greaseproof paper or a paper caketin liner.

 

Put the rhubarb into a ovenproof dish. Add the sugar and orange juice and roast for 15 minutes.

Meanwhile, beat together the butter, sugar and vanilla in a bowl until smooth.

 

Gradually beat in the eggs and a little flour. Then add the rest of the flour and the baking powder and fold everything together. Spoon half of the batter into another bowl and set aside.

 

Sieve the custard powder over the remaining batter and mix. Spoon half of this batter into the tin, then spoon half of the roasted rhubarb on top and cover with the rest of the cake mix.

 

Arrange the remaining rhubarb on top (keep the rhubarb juices in a bowl) and bake for 35 - 40 minutes - cover the top with greaseproof paper to stop the cake from going too brown. Serve the cake with the rhubarb juice.