Rhubarb and Custard Upside Down Cake

Rhubarb, good... Custard, GOOD!

2 hours cook

Serves 8-10

Chris Cahill

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.