Rhubarb and Custard Upside Down Cake

Rhubarb, good... Custard, GOOD!

Done in 2 hours

Serves 8-10

rhubarbcake-2 copy.png

Ingredients

  • 400gRhubarb
  • 250gSalted Butter
  • 150gCustard (home or readymade)
  • 250gSelf Raising Flour
  • 1/2 TspBaking Powder
  • 4Large Eggs
  • 1 TbspVanilla Extract
  • 250gGolden Caster Sugar

The classic flavor combination of Rhubarb and Custard in a cake but we've baked the custard right into the sponge.

Method

  • Line and grease an 8" cake tin. In the base create a layer of Rhubarb and cover with sugar. Leave to on side.
  • Reserve 50g of the custard in a bowl.
  • Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Fold in some chopped and squeezed rhubarb.
  • Spoon half of the mix into the tin, then dot the remaining custard over.
  • Cover with the remaining cake batter and bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It’s ready when a skewer inserted into the middle comes out clean. Cool in the tin and then carefully remove.
  • Brush over some Rhubarb syrup or Jam in enhance the colour if necessary.
  • Enjoy warm with a large helping of fresh custard.
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    Chris Cahill

    Chris Cahill

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