Ingredients
Scale
- 250g rhubarb, chopped
- 200g caster sugar
- 150g all-purpose flour
- 3 large eggs
- 100g unsalted butter, softened
- 200ml custard (ready-made or homemade)
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
Instructions
- Gather all your ingredients and wash the rhubarb thoroughly, chopping it into small pieces.
- Chop the rhubarb into small pieces and set aside while preparing the batter.
- Cream together the softened butter and sugar until light and fluffy, then add eggs one at a time and vanilla extract. Gradually fold in flour, baking powder, and salt, and finally stir in rhubarb and half of the custard.
- Preheat your oven to 180°C (350°F). Pour the batter into a greased cake tin, smooth the surface, and pour the remaining custard on top. Bake for 30-35 minutes or until a skewer inserted comes out clean. Let cool before serving.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week or freeze for up to 3 months, ensuring it’s wrapped properly.
- Serve warm or at room temperature with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg