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Thursday November 15 2018

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Village Features

Sweet taste of childhood

Posted on May 30 2018 at 2:45:36

Cake

In our occasional recipe series, keen baker Jen Morris, of Rowney Green, creates a fruity cake to bring back memories.

One of my lovely neighbours has a glut of rhubarb and I am a delighted recipient. There’s nothing wrong with a rhubarb crumble or pie, and they are brilliant for using lots of fruit.

But if you’re in the mood for a cake, then this is a classic rhubarb and custard combination, reminiscent of childhood sweets.

Ingredients:
* 250g unsalted, softened butter
* 250g golden caster sugar
* 4 large eggs
* 250g self-raising flour
* ¼ tsp bicarbonate of soda
* ¼ tsp salt
* 1 tsp vanilla extract
* 75g ready-made, thick custard
* 300g rhubarb, half chopped into small pieces, half chopped into 3cm lengths

1) Heat your oven to 180C / 160C fan / Gas 4, and line a 20x30 cm cake tin.

2) In a large bowl, mix the butter and sugar using an electric hand mixer, until pale and fluffy.

3) One at a time, beat in the eggs, with a spoon of the flour added with each one.

4) Fold in the remainder of the flour, bicarbonate of soda and the salt. Then fold in the vanilla extract, custard and the rhubarb chopped into small pieces.

5) Pour the mixture into the tin and bake in the preheated oven for 25 mins.

6) Remove from the oven and scatter the larger rhubarb over the top. Return to the oven and bake for 40 mins, until golden and springy to the touch.

7) Leave in the tin for 10 mins, before transferring to a wire rack.  Serve with custard or cream.


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