Why choose between a traditional rhubarb and custard or a cake when you can combine the two?
400g chopped rhubarb
250g self raising flour
1 tsp vanilla extract
250g caster sugar
Pick up your rhubarb from a local farm shop or grow your own. Dorset custard is some of the best in the south-west, you can either make your own or pick up some ready made chilled custard.
Start by roasting the rhubarb – to do this, preheat your oven to 200 degrees.
Trim the rhubarb and chop into chunks, put it into a shallow dish and tip over 50g sugar and then roast for 15 minutes. Shake the tray to make sure it is cooked evenly and then return to the oven for a further five minutes until tender.
Drain off the juices once cool.
Line a cake tin and turn oven to 180 degrees.
Keep 3tbsp of custard aside, beat the rest of it with butter, flour, eggs, vanilla and sugar until mix is smooth. Put one third of the mixture into the tin, cover with rhubarb and continue to layer until both mixture and roasted rhubarb are used up. Pour the remaining custard over the top.
Bake for 40 minutes until risen and golden, then cover with foil and bake for a further 15 minutes.
Serve warm or cool and enjoy!