Rhubarb & Custard Cake

This recipe is lovely made with home grown rhubarb

1 quantity Roasted Rhubarb
250g pack butter, softened, plus extra for greasing
150g pot ready-made custard, not the chilled kind eg Ambrosia
250g self-raising flour
½ tsp baking powder
4 large eggs
1 tsp vanilla extract
250g golden caster sugar
icing sugar, for dusting

• Make the roasted rhubarb first. 
• Heat oven to 200C/fan 180C/gas 6. 
• Rinse 400g rhubarb and shake off excess water. 
• Trim the ends, then cut into little-finger-size pieces. 
• Put in a shallow dish or a baking tray, tip over 50g caster sugar 
• Toss together, then shuffle rhubarb so it’s in a single layer. 
• Cover with foil and roast for 15 mins. 
• Remove foil. 
• Give everything a little shake  
• Roast for 5 mins more or until tender and the juices are syrupy. 
• Carefully drain off the juices before you let it cool.

• Butter and line a 23cm loose-bottomed or springform cake tin. 
• Heat oven to 180C/fan 160C/gas 4.
• Reserve 3 tbsp of the custard in a bowl. 
• Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. 
• Spoon one-third of the mix into the tin 
• Add some of the rhubarb and dot with one-third more cake mix and spread it out 
• Top with some more rhubarb 
• Spoon over the remaining cake mix, leaving it in rough mounds  
• Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. 
• Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. 
• It’s ready when a skewer inserted into the middle comes out clean. 
• Cool in the tin, then dredge with icing sugar when cool.