Rhubarb and custard traybake

Serves: 12

INGREDIENTS

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

METHOD

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 add 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.

Recipe credit: Ravneet Gill

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