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  • Sarah L Samuels

Rhubarb & Custard Traybake Cake

I love a traybake and I love rhubarb and I have been making my Rhubarb & Almond traybake for years so I wanted to make a different one using custard.


It has custard powder and ready made custard in it and lots of fresh rhubarb. I wanted to make sure you could taste and see the custard in this cake!




I think traybakes are so versatile, easy and tasty and this one doesn't disappoint. I have lots of different traybakes on my website for you to try.


This one is perfect to have with a cuppa or as a dessert with some cream or more custard if you really want!



Start by pre-heating the oven to 180 degrees centigrade (160 fan) Gas mark 4. Then grease and line a 9" x 9" (23cm x 23cm) square baking tin.



Prepare the rhubarb by slicing into 1cm pieces and set aside.



Put the butter and sugar in the bowl of a stand mixer and beat together until light and fluffy.



Add the eggs one at a time and mix.




Add the flour, custard powder and ground almonds then mix again.



Then add half (100g) of the ready made custard then mix until fully incorporated.



Finally fold in the prepared rhubarb saving a handful to sprinkle on the top.



Place in the prepared tin and level with a spatula.



Sprinkle over the saved rhubarb.



Using a teaspoon make indents randomly in the cake mixture and fill with a teaspoon of the remaining ready made custard until it has all been used up.





Place in the oven and bake for 45 minutes.



Leave to cool so the custard can set before slicing.




Rhubarb & Custard Traybake Cake


Sarah's servings: 16

Sarah's skill: Easy

Baking time: 45 minutes


Ingredients


300g Rhubarb

225g Soft Unsalted Butter

175g Caster Sugar

3 Large Eggs

200g Self Raising Flour

45g Custard Powder

90g Ground Almonds

200g Ready Made Custard



Method

  1. Pre-heat the oven to 180 degrees centigrade (160 fan) Gas mark 4.

  2. Grease and line a 9" x 9" (23cm x 23cm) square baking tin.

  3. Prepare the rhubarb by slicing into 1cm pieces and set aside.

  4. Put the butter and sugar in the bowl of a stand mixer and beat together until light and fluffy.

  5. Add the eggs one at a time and mix.

  6. Add the flour, custard powder and ground almonds then mix again.

  7. Then add half (100g) of the ready made custard then mix until fully incorporated.

  8. Finally fold in the prepared rhubarb saving a handful to sprinkle on the top.

  9. Place in the prepared tin and level with a spatula.

  10. Sprinkle over the saved rhubarb.

  11. Using a teaspoon make indents randomly in the cake mixture and fill with a teaspoon of the remaining ready made custard until it has all been used up.

  12. Place in the oven and bake for 45 minutes.

  13. Leave to cool so the custard can set before slicing.


Equipment Used







Sarah's extra slice........


You could make your own custard if you prefer.




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