Rhubarb and custard cake

When you walk along the street carrying rhubarb it gets a reaction like no other fruit or vegetable – most people look and smile (because, let’s be honest, a stick of rhubarb is a funny looking thing and it never fits in the bag you’re carrying it in leaving Triffid-like stalks and leaves sticking out!) while anyone even vaguely ‘foodie’ nods respectfully.

My rhubarb is forced as it’s too early in the year for garden rhubarb to make an appearance. The stalks are thin and a gorgeous flamingo pink colour. If there’s a more beautiful colour to be found in the world of food I can’t think what it is. For more rhubarb ideas click here

The rhubarb is roasted; here is it about to go into the oven (don’t worry that it looks too much – I made two cakes at the same time):

Here it is post-roasting and draining in a sieve. Note that it retains it’s beautiful colour:

Rhubarb and custard is a classic combination and this cake incorporates them both resulting in a sponge dotted with colours not dissimilar to that other great food partnership, bacon and eggs.

I wouldn’t advise using any fancy custard here, don’t browse the chiller cabinet in the supermarket – you actually want a thick yellow custard as it holds its shape better during baking. I used a ready made Ambrosia custard and that worked perfectly.

The obligatory serving suggestion:

If you are a British child of the 70s the theme tune to Roobarb and Custard will most likely have been playing through your head the whole time you’ve been reading this post. For those of you who are scratching your head in puzzlement this should explain:

Ingredients

For the rhubarb:
400g rhubarb, washed and cut into chunks
50g caster sugar

For the cake:
250g unsalted butter, at room temperature
150g ready made custard (the thicker and more yellow, the better! I used Ambrosia)
250g self raising flour
½ teaspoon baking powder
4 eggs
1 teaspoon vanilla extract
250g golden caster sugar

Method

- Start by making the rhubarb element: Preheat the oven to 200˚c/fan oven 180˚c/400˚F / gas mark 6.

- Wash and trim the rhubarb and dry on kitchen paper. Cut into largish chunks, approx 2-3cm long.

- Place in a shallow baking tray and sprinkle the caster sugar over it as evenly as possible. Toss together.

- Spread the rhubarb in a single layer if possible then cover with foil and roast for 15 minutes.

- Remove the foil and shake the tray a little. Roast for a further 5 minutes or until the rhubarb is tender and the juices are syrupy.

- Drain off the juices before you let the rhubarb cool – this stops the rhubarb getting too wet and making the cake soggy.

- Lower the oven temperature to 180˚c/fan oven 160˚c/350˚F / gas mark 4.

- Line a 2ocm round springform cake tin with baking paper.

- Put 3 tablespoons of custard to one side for later.

- Beat the butter, remaining custard, flour, baking powder, eggs, vanilla and golden caster sugar in a large bowl until smooth and creamy.

- Spoon a third of the batter into the prepared tin and level.

- Spoon a third of the rhubarb onto the batter and ensure it is evenly distributed.

- Spoon a further third of the batter onto the rhubarb and spread out as best you can. Be gentle and it will be ok.

- Spoon a further third of rhubarb and top with the remaining cake batter.

- Scatter the remaining rhubarb on top and then dot the 3 tablespoons of reserved custard on top as well.

- Bake for approximately 40 minutes or until risen and golden, then cover with foil and bake for a further 15-20 minutes or until a skewer inserted into the cake comes out clean. Mine took nearer to 1 hour 30 minutes in total.

- Cool in the tin on a wire rack.

- If you wish you can sieve some icing sugar over the top before serving. Serve with some thick cream.

- Bask in the glory of the wonderful thing you have made.

- Eat