April Recipe of the Month
Rhubarb & Custard Cake
As we move into Spring, why not try using some of your early growing crops. Rhubarb is growing well in the wet weather.
1. Roast 400g of finger sized cut rhubarb, carefully draining off the juices before you letting it cool.
2. Butter and line a 23cm loose-bottomed or springform cake tin. Heat oven to 180C/fan 160C/gas 4.
2. Place 3 tbsp from 150g ready made custard into a bowl. Beat the rest of the custard together with 250g butter, 250g flour, half tsp baking powder, 4 large eggs, 1 tsp vanilla extract and 250g castor sugar until creamy and smooth.
3. 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.
4. 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.
5. 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.
6. Cool in the tin, then dredge with icing sugar when cool.
Total time 1hr 20mins. Serves 16
As we move into Spring, why not try using some of your early growing crops. Rhubarb is growing well in the wet weather.
1. Roast 400g of finger sized cut rhubarb, carefully draining off the juices before you letting it cool.
2. Butter and line a 23cm loose-bottomed or springform cake tin. Heat oven to 180C/fan 160C/gas 4.
2. Place 3 tbsp from 150g ready made custard into a bowl. Beat the rest of the custard together with 250g butter, 250g flour, half tsp baking powder, 4 large eggs, 1 tsp vanilla extract and 250g castor sugar until creamy and smooth.
3. 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.
4. 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.
5. 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.
6. Cool in the tin, then dredge with icing sugar when cool.
Total time 1hr 20mins. Serves 16