Rhubarb and Custard Cake
By MorrisonsPut a cuppa' on and take a slice of our Rhubarb and custard cake.Time and servings
Ingredients
11 total- 200 g of rhubarb, trimmed and cut into small pieces
- 150 g of sunflower spread
- 3 eggs
- 150 g of caster sugar
- 0.5 tsp of almond essence
- 60 g of custard powder
- 50 g of demerara sugar
- 25 g of flaked almonds
- 100 g of self-raising flour
- 1 tbsp of icing sugar, sifted
- 100 g of ground almonds
Method
6 stepsStep 1
Preheat the oven to 180°C/350°F/Gas 4. Line the base of a 20cm loose-bottom round cake tin with non-stick baking parchment.
Step 2
Place the rhubarb in a pan with a tight-fitting lid, add the demerara sugar. Cover and cook over a medium-to-low heat for 10 minutes until just softened. Remove from the heat.
Step 3
3 Cream together the sunflower spread and caster sugar until pale and fluffy, add the eggs one at a time, adding 1 tbsp of the flour with each egg.
Step 4
Fold in the remaining flour with the ground almonds, almond essence and custard powder.
Step 5
Loosely fold in the cooked rhubarb then spoon into the prepared tin. Scatter the flaked almonds over the top and bake for 45-50 minutes.
Step 6
6 Allow to cool in the tin then carefully remove and place on a serving plate or rack, dust with the icing sugar and cut into wedges to serve.