Wednesday, 13 July 2016

This Surrey Mummy Bakes - Rhubarb, Raspberry & Custard Cake....

Our vegetable patch at home is awash with glorious rhubarb and plump raspberries at the moment and it's at this time of year that I make one of my favourite cakes, my rhubarb and custard cake, but this year I've decided to throw in some raspberries as they are just too delicious not to use!


- 400g Rhubarb
- 50g caster sugar#
- 250g softened butter
- 250g  self raising flour
- 250g golden caster sugar
- 1/2 tsp baking powder
- 4 large eggs
- 1 tsp vanilla extract
- handful of fresh raspberries (not frozen)
- 200g Ambrosia (or shop bought) ready made custard


Firstly, roast the rhubarb!

Heat your oven to 180C and trim your rhubarb into about one inch chunks. Place in a roasting tin and scatter with 50g of caster sugar and give a good old shake. Pop in the oven to roast for 20 mins or so or until its soft and juicy, set aside to cool slightly.

Now for the cake!

Reserve 5 large tablespoons of the custard in a bowl.

In a separate bowl pop in all the other ingredients and mix together. 

Get your round tin (I use a spring release one) and line with baking paper and grease with butter. Add 1/3 of the cake mix and then dot some of the cooked rhubarb on top and then add a few dollops of the reserved custard on top. Repeat with two more layers until all the batter and the custard has been used. On top then dot the handful of raspberries on top in hap hazard way!

Now it's time for it to head to the oven to cook for 30/35 minutes or so. Once the buzzer goes loosely cover with foil to prevent it burning. Return to the oven and keep checking every ten minutes or so until a skewer comes out clean!

Cool and then cut into big fat slices and serve with either hot or cold custard and a large cup of tea!


    Nathalie x

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