This cake was a bit of a revelation to me. I’m someone who loves to throw a cake together at the drop of a hat, and this one is not only quick to prep, but puts ingredients to work that you might already have in the cupboard, such as a tin of custard! Though the rhubarb can be substituted with berries or apples in other seasons, it is a thing of joy when it’s available – and who doesn’t love a nostalgic nod to rhubarb-and-custard sweets?
Rhubarb and custard traybake
This combination of tangy rhubarb, creamy custard and soft sponge is delightful.
Prep 15 min
Cook 1 hr
Serves 12
250g unsalted butter
180g caster sugar, plus 2 tbsp for the rhubarb
4 eggs
250g self-raising flour
A pinch of salt
400g tinned custard
330g rhubarb, stalks trimmed and cut into 2cm pieces
Icing sugar, to dust
Heat the oven to 180C (160C fan)/350F/gas 4. Grease and line an 18cm x 28cm x 5cm baking tray with greaseproof paper.
In a bowl, cream the butter and caster sugar until pale and fluffy, then bad the eggs one at a time, beating well after each addition.
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.
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.
In a bowl, toss the chopped rhubarb with the extra two tablespoons of caster sugar until coated. Scatter this sugared rhubarb evenly over the custard layer.
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.
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.
