RHUBARB & CUSTARD CAKE
Preheat oven Electric 190 C/Fan 170 C, gas 5
Servings: 12 people
Equipment
- 900g loaf tin. Greased and lined
- mixing bowl
- sieve
- electric mixer
- zester
- chopping board
- sharp knife
Ingredients
- 2 eggs
- 200 g golden caster sugar 8 oz
- 180 g low fat custard ready to serve
- ½ zest lemon
- 200 g SR flour 8 oz
- 175 g rhubarb
Instructions
- Cut 75 g rhubarb into 8 cm lengths and halved, cut the rest (100 g) into 2 cm pieces
- Put eggs and sugar into mixing bowl
- Whisk for 2-3 mins, doubled in size
- Whisk in lemon zest and custard
- Fold in flour until just combined
- Carefully fold in chopped rhubarb
- Pour into tin
- Gently lay rhubarb on top and bake
- Bake for about 1 hour, you may need to cover after 30 mins to prevent the rhubarb burning