I’m quite the rhubarb fan as previous recipes on here will testify. I’ve made rhubarb Victoria sponges, rhubarb and custard blondies, rhubarb streusel cake, rhubarb and lemon curd cake and a very unsuccessful rhubarb cheesecake. A little while ago I spotted this recipe for a rhubarb and custard traybake by Ravnett Gill. We are big Junior Bake Off fans in our house. I’d go as far to say one of my little birdies is obsessed and she can probably tell you what someone made in a particular episode off the top of her head! I knew if I told her that I’d found a recipe by Rav from Junior Bake Off she would be excited to give it a go. With our plans to attend the local school summer fayre being scuppered by the weather yesterday afternoon (summer where are you?) and some rhubarb in the fridge I thought it would be the ideal time to give this recipe a go.
This is a recipe that is easy to make and uses ingredients you are likely to have in your cupboard. It can be enjoyed hot or cold and works well as a pudding with cream or custard as well as a cake with a cup of tea. You can substitute the rhubarb for berries or apples in other seasons. You’ll need a 18cm x 28cm x 5cm baking tray.
Ingredients
Instructions
- Heat your oven to 180C (160C fan)/350F/gas 4. Grease and line an 18cm x 28cm x 5cm baking tray with greaseproof paper.
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In a bowl, cream the butter and caster sugar until pale and fluffy, then add the eggs one at a time, beating well after each addition.
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Sift in the flour and salt, and fold in gently until just combined – be careful not to over mix. Spread the cake batter evenly into the prepared baking tray.
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Pour the tin of custard over the top of the batter, and spread it out evenly. Use a butter knife to swirl some of the custard through the sponge batter.
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In a bowl, toss the chopped rhubarb with two extra tablespoons of caster sugar until coated. Scatter this sugared rhubarb evenly over the custard layer.
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Bake for about an hour, or until the top of the cake is golden brown and a skewer inserted into the centre comes out clean.
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Remove from the oven and leave the cake to cool in its tray for a few minutes. Dust the top of the cake with icing sugar, then cut into slabs and serve warm or at room temperature.
