Rhubarb and Custard Cake

This cake is fabulous, nostalgic, deep, sweet and tart. It began in the Good Food magazine! Like all good cupboard recipes, I had a tin of leftover custard and no fresh rhubarb (as I live in Borneo) . I saw one tin left in the supermarket, so I added some frozen raspberries. You could even adapt this recipe and use up your apples, tinned apricots, any kind of frozen berries or even bananas.

Ingredients

1 can (400g) rhubarb

Handful of frozen raspberries

250g butter

1 can custard

250g self-raising flour

1/2 tsp baking powder

4 eggs

1 tsp vanilla extract

250g sugar (soft brown or white caster)

For the syrup:

Juice from the tin of rhubarb

100g caster sugar

Method

Step One

Pre-heat the oven to 180c, gas mark 4.

Step Two

Beat 150g of custard with butter, sugar, eggs, vanilla extract, flour and baking powder.

Step Three

Grease or line a deep edged tin.

Step Four

Pour a third of the mixture into the tin and layer on top a third of the tinned rhubarb and a few raspberries; layer again. Depending on how deep your tin is, you could do 2 or 3 layers.

Step Five

With the end of a spoon make small holes in the batter and fill with custard, then cover the top with left over rhubarb and raspberries.

Step Six

Place in the middle of the oven and bake for 40 minutes until golden and risen, then cover with tin foil and bake for a further 15-20 minutes (or until a cake tester comes out clean).

Step Seven

Meanwhile, pour the rhubarb juice into a saucepan, add the sugar, a handful of raspberries (or lemon juice). Boil and simmer for 3-5 minutes until it becomes a syrup consistency.

Step Eight

While the cake is out of the oven, while it is still in the tin, pour over the syrup until it is completely absorbed.

Step Nine

Move to a cooling rack, and dust with a little icing sugar or edible red glitter.