Rhubarb and Custard Cake

Firstly cook the rhubarb. Heat the oven to 180C/gas 4/ 350F. Trim the ends off the rhubarb, and cut into small pieces. Spread into a baking tray, and sprinkle over 50g of sugar, and mix up.

Cover with foil, and bake in the oven for 20 minutes until tender and soft.

Drain off the juices and set aside to cool.

Put 3 tbsp of custard aside. Mix together the flour, butter, eggs, baking powder, vanilla, and sugar until smooth.

Grease and line a cake tin of 24cm.

Pour a third of the mixture into the tin, and then top with some rhubarb. Add another third of the mix on top and spread evenly.

Add another layer of rhubarb, and then pour over the remaining mix and smooth over. Add a final layer of rhubarb on top, and then scatter blotches of the remaining custard on the surface.

Place in the oven and bake for 45 minutes. Then, cover with foil and bake for a further 15 minutes, or until a skewer can be placed into the middle of the cake and drawn out clean.

Turn the cake out of its tin, and leave to cool. Serve on its own, or with custard.