I love rhubarb and always buy a massive bunch of it when I see it in the local greengrocer shop. Kieran, however, isn’t as keen as he finds it too tart. I usually make rhubarb into a crumble, which I love with lashings of custard – so this time I looked for a recipe where the rhubarb would be much sweeter in an attempt to change Kieran’s mind.
This cake is probably one of the best recipes I’ve found in the past year. The rhubarb is sweet, but full of flavour. The addition of the custard in the cake itself produces an incredibly moist cake. And it proved popular. I took the leftovers into work and one person had three pieces. Well worth a make – and I’ll be making this often!
Recipe from BBC Good Food – serves 16
- 1 quantity Barney’s roastedrhubarb (see recipe below)
- 250g pack butter , softened, plus extra for greasing
- 150g pot ready-made custard (not the chilled kind; I used Ambrosia)
- 250g self-raising flour
- ½ tspbaking powder
- 4 large eggs
- 1 tsp vanilla extract
- 250g golden caster sugar
- icing sugar , for dusting
Barney’s roasted rhubarb
Heat oven to 200C/fan 180C/gas 6. Rinse 400g rhubarb and shake off excess water. Trim the ends, then cut into little-finger-size pieces. Put in a shallow dish or a baking tray, tip over 50g caster sugar, toss together, then shuffle rhubarb so it’s in a single layer. Cover with foil, then roast for 15 mins. Remove foil. Give everything a little shake, roast for 5 mins more or until tender and the juices are syrupy.
- Make the roasted rhubarb first, carefully draining off the juices before you let it cool. Butter and line a 23cm loose-bottomed or springform cake tin. Heat oven to 180C/fan 160C/gas 4.
- Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together 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, then dot with one-third more cake mix and spread it out as well as you can. Top with some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It’s ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.