Ingredients / Shopping List
Topping25g butter50g sugar4 sticks of rhubarb For the cake:100g soft marg100g caster sugar2 eggs150 S.R flourFew drops vanilla essenceCustard:150ml milk1 tablespoon custard powder20g sugar
4 sticks of rhubarb
For the cake:
100g soft marg
100g caster sugar
150 S.R flour
Few drops vanilla essence
1 tablespoon custard powder
Prep to Cook: Topping: non-stick frying pan, measuring jug, tablespoon, chopping board, vegetable knife, spatula, basin to store
Cake: Mixing bowl, hand held mixer, spatula, 20cm Victoria sandwich tin.
Custard: small pan, measuring jug, wooden spoon, tablespoon, basin
Prep: Trim the rhubarb stalks; remove leafy end and trim root. Slice the stem into 1cm length portions and rinse in cold water.
Prepare the topping: dissolve the sugar and butter together over a gently heat and add the drained rhubarb.
Cook very gently hardly moving the rhubarb so that it remains in chunks. Once it is soft turn off the heat and cool. Store overnight if need be.
Make the custard:
Use a little of the milk to mix the custard powder to a slurry,
Heat the remaining milk until steaming and pour it into the slurry.
Return to the heat and stir until the custard is thick.
Add sugar and allow to cool.
Make the cake:
Cream the butter and sugar until light and fluffy,
Beat in the eggs one by one and add vanilla essence.
Fold in sieved flour and stir.
Line the cake tin with non-stick parchment paper
Put half the cake mix into the tin and spread out
Put the custard in blobs over the cake surface
Spoon the cold rhubarb in gaps between the custard
Add more cake mix in teaspoons over the rhubarb and custard
Do not spread this out it will fall during cooking
Sprinkle crushed sugar cubes over the surface
Bake for 35 minutes at 180ºC (Gas Mark 4)
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