INGREDIENTS
400g tinned or fresh rhubarb, cut into 2cm lengths
225g caster sugar
250g butter, softened
175g self-raising flour
80g Rhubarb & Custard hot chocolate powder
3 eggs
100g ground almonds
500g ready-made or homemade custard
Extra sugar for sprinkling (optional)
METHOD
- Skip this step if using tinned rhubarb. For fresh rhubarb, pat it dry, place on a baking sheet lined with baking paper and sprinkle with 25g of caster sugar. Bake in the oven at 220°C for 40–45 minutes until it starts to caramelise. Leave to cool.
- Line a 28x22cm baking tin with baking paper and reduce the oven to 180°C.
- In a bowl, cream the butter, remaining caster sugar, flour, hot chocolate powder, eggs, ground almonds and 100g of custard until fluffy – it should be a lovely pink colour.
- Stir through the rhubarb.
- Pour the mixture into the baking tin.
- With a spoon, make some wells in the mixture and pour the rest of the custard into them.
- Bake for 45 minutes or until the custard is set on top and the cake is golden and firm to touch.
- Sprinkle with a little sugar and tuck in!
