Rhubarb & custard cake

Name: Rhubarb & custard cake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8
Ingredients: 175 g unsalted butter, softened, plus extra to grease; 175 g caster sugar, plus 2 tbsp; 400 g forced rhubarb; 3 medium free range eggs; 175 g self-raising flour; 65 g custard powder; ½ tsp fine sea salt; 100 g soured cream

Skip fancy chocolate desserts and bake this big, squidgy, sweet-shop-inspired cake instead. Nothing says love like a jug of custard.

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Serves8
CourseCake
Prepare25 mins
Cook1 hr
Total time1 hr 25 mins
Pluscooling

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175g unsalted butter, softened, plus extra to grease
175g caster sugar, plus 2 tbsp
400g forced rhubarb
3 medium free range eggs
175g self-raising flour
65g custard powder
½ tsp fine sea salt
100g soured cream

Earl Grey custard

568ml whole milk
2 Earl Grey tea bag
½ tsp vanilla bean paste
35g custard powder
35g caster sugar

Preheat the oven to 180ºC, gas mark 4. Grease and base-line a deep 20cm springform or solid-base cake tin, then sprinkle 1 tbsp sugar over the base. Trim and arrange the rhubarb neatly in a single layer over the sugar. Sprinkle over another 1 tbsp of sugar and set aside.
In a large mixing bowl, beat together the butter and sugar for 3-4 minutes until light and fluffy. Beat in the eggs one at a time, then sift in the dry ingredients and fold together. Stir through the soured cream, then dollop on top of the rhubarb, spreading into an even layer. Bake for 45-55 minutes until risen and golden and a skewer comes out just shy of clean. Leave it to cool completely in the tin, before turning out, upside down, onto a plate.
While the cake is cooling, put the milk, teabags and vanilla in a pan. Bring to a simmer, then remove from the heat and transfer to a container to cool. Once cooled to room temperature, remove and discard the teabags, wipe out the pan and continue to make the custard according to pack instructions, with the Earl Grey-infused milk. Serve slices of the cooled cake with the hot custard.

Typical values per serving when made using specific products in recipe