- Heat the oven to 180c/160c fan/350f/gas mark 4.
- Line a deep 8 inch/20cm loose bottom cake tin with a cake liner or non-stick baking paper.
- Chop the washed rhubarb into 1 inch/2 ½ cm pieces and spread out in an ovenproof dish.
- Sprinkle with the caster sugar and cover the dish with foil. Bake for 20 minutes until the rhubarb is soft.
- Spoon the rhubarb onto kitchen paper to soak up any excess liquid.
- While the rhubarb is cooling, make the cake batter. Start by adding the butter and sugar to a large bowl and beating with a hand or electric whisk until soft.
- Add the eggs and vanilla and beat again, then whisk in the custard.
- In another bowl mix together the two flours, the baking powder and salt, then add to the wet ingredients and whisk.
- Pour the batter into the cake tin in layers, adding the drained and cooled rhubarb between the layers, reserving some for the top.
- Once all the batter is in the tin and the top is smooth, scatter the remaining pieces of rhubarb, then add 3 or 4 dollops (tablespoons) of custard to the top between the rhubarb for decoration. No need to be too careful.
- Bake for 40-45 minutes until a skewer comes out clean then move to a baking rack to cool before removing from the cake tin.
- Serve and enjoy!
Keep the baking paper or cake liner in place by dabbing little pieces of butter around the inside of the tin at the top. This will hold the paper in place and prevent it flapping about when you are trying to pour the batter in.
Check on the cake 10 minutes before the end of bake time. If it’s getting a little brown, cover the top with foil for the rest of the bake.
Recipe by Jacqueline Meldrum