You wait weeks to bake something and then manage to squeeze 2 bakes in over 2 days! As well as the Jaffa Cake Brownies from my previous post, I also made this rhubarb and custard traybake. I do love rhubarb so had saved this recipe on Pinterest when I saw it. Rhubarb and custard are classic flavours that work well together and also work well in cakes as the custard helps to keep the cake moist. I made a rhubarb and custard cake a couple of years ago which was very well received at the time. Mr Birdie bought me some reduced rhubarb so it was time to try it. This is a recipe from the Waitrose website and would work well with morning coffee, afternoon tea or as a pudding.
The best thing about this cake, other than being very tasty, is that it is a really easy cake to make as once you’ve cooked the rhubarb you just mix all the cake ingredients together all in one bowl at the same time. You’ll need a 28 x 22cm shallow baking tin. I cut 16 smaller-sized pieces to take into work but you could cut it into 12 larger pieces if you wanted to serve it as a pudding.
400g rhubarb (trimmed and cut into 2cm lengths)
225g caster sugar
250g slightly salted butter (softened, plus extra for greasing)
3 medium eggs
175g self-raising flour
50g custard powder
100g ground almonds
500g tub vanilla custard
12 sugar cubes, crushed (I used caster sugar instead)
1) Preheat your oven to 230°C/gas mark 8. Line a baking sheet with baking parchment. Wash the rhubarb and then pat it dry on kitchen paper and spread out in a single layer on the baking sheet. Sprinkle with 25g of the caster sugar and bake for 20–25 minutes or until the rhubarb is lightly caramelised. Remove from the oven and leave to cool while preparing the cake.
2) Reduce the oven temperature to 180°C/gas mark 4. Grease and line your 28 x 22cm shallow baking tin with baking parchment. Beat together the remaining sugar with the butter, eggs, flour, custard powder, ground almonds and 100g of the custard until pale and creamy. Fold through the rhubarb (you can alternatively save the rhubarb and scatter it over the top – I did half and half).
3) Pour the cake mixture into the prepared tin and spread in an even layer. Press deep cavities into the mixture with the back of a dessertspoon and pour the remaining custard into the tin (it will look like a lot of custard but don’t worry it will be fine!) Scatter over the remaining rhubarb if you’ve chosen to do this.
4) Bake for 45–50 minutes until risen and the sponge feels just firm to the touch but the custard is still quite wobbly in the centre. Scatter with the crushed sugar (I didn’t have any sugar cubes so just used caster sugar) and leave to cool in the tin. Serve cut into 12 (or 16) pieces.