Rhubarb and Custard Cake Recipe

Rhubarb is at its best at the moment, so why not try this delicious recipe for rhubarb and custard cake from our columnist Dianne.

Ingredients

• 200g rhubarb, trimmed and cut into small pieces
• 50g demerara sugar
• 150g margarine
• 150g sugar
• 3 eggs
• 100g self raising flour
• 100g ground almonds
• ½ teaspoon almond essence
• 60g custard powder
• 25g flaked almonds
• 1 tablespoon icing sugar

Instructions

1. Preheat oven to 180°C / 350°F / Gas Mark 4.
2. Line a 20cm loose bottom cake tin.
3. Put the rhubarb and demerara sugar into a pan with a fitting lid and cook for 10 minutes.
4. Cream margarine and sugar together.
5. Add eggs and flour
6. Add ground almonds, almond essence and custard powder.
7. Fold in cooked rhubarb
8. Spoon the mixture into the cake tin.
9. Spread almonds over the top
10. Bake for 45-50 mins.
11. When cooked, allow to cool
12. Dust with icing sugar
13. Enjoy

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