Garden rhubarb is going well, which is a great excuse to make this rhubarb and custard cake!

It starts with roasting tossing the rhubarb in sugar and a little salt, then roasting it off to soften up.

Then it’s a simple all-in-one mix with bought (!) custard.

Or it would be simple if I’d let the butter soften properly… as it it I’ve got a lumpy mix :(

Then layer the mix and rhubarb into a spring-form cake tin, and top with extra custard.

Into a 160C fan oven for 40 minutes, then cover and bake for another 15-20 minutes until it’s done according to the toothpick test. Ended up taking well over an hour but it looks good!

Let cool. Well not quite :) 

That is some delicious warm cake! Lovely and moist with nice sharp bits of rhubarb all the way through.