Rhubarb and Custard Tray Bake

I designed this recipe because my mum grows rhubarb in the garden and it never gets eaten because no one really loves it. So I tried to make something that my family would love!

Ingredients:

FOR THE CAKE

3 Eggs

150-175g Self Raising flour (use closer to 175g if you want a less custard-y cake)

175g Sugar

175g Butter

1tsp baking powder or 1/2tsp bicarbonate of soda

25-50g Custard powder (please don't use liquid custard in this recipe! If you only have liquid custard have a look at a different recipe)

FOR THE RHUBARB

Three-four medium sticks of rhubarb, its up to you how much you want to add!

75-100g Sugar

A splash of water

FOR THE ICING (make as much as you feel you need)

Icing sugar

Custard powder (to taste (or don't add it at all!))

Water

EXTRAS
Poppy seeds

Cinnamon

Nutmeg

Some apple (diced small or grated)

Berries (probably not strawberries as they have a high water content, but you do you gal)

Method:

-Start with the rhubarb mix. Put all the ingredients into a heavy based pan and bubble until soft, squashing down any large bits of rhubarb when soft enough (it might look a bit like baby food, just trust me on this one) you can add the other fruit to this mix or press it into the cake before it goes into the oven
-Whilst the rhubarb cools a little, preheat the oven to 180'C and cream together the butter and sugar until fluffy
-Then sift in the flour, custard powder and raising agent of choice (add any EXTRAS in now apart from fruit)
-Mix until mostly combined and then add the eggs
-Pour mix into a lined baking tin (square) and spread the mix out evenly
-Spread the rhubarb mix on top and then swirl it into the cake slightly with a butter knife (put berries on now, press them slightly into the cake)
-Put into the oven for 25-30 minutes or until a skewer inserted into the cake comes out clean
-Leave to cool while you make the icing. Mix it until thick enough to drizzle but not too thin
-When cool, drizzle icing oven the cake

Comments

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