A perfect weekend at home would not be complete without baking a cake, and with the chance to use some homegrown produce from the garden makes it even more delightful. Main crop rhubarb, which arrives in Spring has deep red stalks tinged with green, and it’s leaves are a brighter green. Always be sure to pick the best stalks – the firm, plump, red ones.
Although too sharp to eat raw, baked slowly with a sprinkle of sugar makes it oh so delicious.
I always like to keep the ingredients simple and the method straight-forward, pretty much just because that’s the only way I like to bake. You know you’ve baked a real winner when it disappears the same day.. Must be quicker next time to get a photograph of the cake itself!
250g pack butter, softened, plus extra for greasing
150g pot ready-made custard (I used Ambrosia)
250g self-raising flour
½ tsp baking powder
4 large eggs
1 tsp vanilla extract
250g golden caster sugar
Icing sugar, for dusting
Bake the rhubarb first and carefully drain off the juices before it cools. Do the usual buttering and lining of a cake tin – I used a 23cm loose-bottomed one.
Heat oven to 180C/fan 160C/gas 4.
Reserve 3 tbsp 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. Spoon one-half of the mix into the tin, add some of the rhubarb, then cover with the other half of the cake mix and spread it out as well as you can. Top with the remaining rhubarb, then spoon over the remaining custard.
Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. As always, it’s ready when a skewer inserted into the middle comes out clean. Cool in the tin, then when cool dredge with icing sugar.. and devour..
- A step in the right direction..
- Places to go, things to see..