Make this cake the centrepiece of your table and watch as it becomes the topic of conversation, bringing smiles and delight to all who taste it. It’s a cake that tells a story of contrast and harmony, where the sharpness of the rhubarb meets the smoothness of the custard in a perfect balance.
Ingredients:
- 1 packet of Barney’s Roasted Rhubarb
- 250g softened butter, plus extra for greasing
- 150g instant custard
- 250g self-raising flour
- ½ teaspoon baking powder
- 4 large eggs
- 1 tsp vanilla extract
- 250g golden icing sugar
- Powdered sugar, for dusting
Method of preparation:
Preheat the oven to 180°C (160°C fan). Grease and line a 20cm round cake tin.
Prepare the Barney’s Roasted Rhubarb according to your recipe.
Cream the softened butter and golden icing sugar until light and fluffy.
Whisk in the eggs one at a time, adding a little flour at a time to prevent the mixture from curdling.
Stir in the vanilla extract, then fold in the remaining flour and baking powder until well combined.
Spoon half the cake mixture into the prepared tin, then layer with half the custard and half the roasted rhubarb.
Repeat the layers, finishing with the rhubarb on top.
Bake for 40-45 minutes or until a skewer inserted in the centre comes out clean.
Leave to cool in the tin before turning out onto a wire rack.
Dust with icing sugar before serving.
