Rhubarb and Custard Cake

If you are a lover of tangy rhubarb and love the combination with comforting custard, this cake is a perfect delight.

It is easy to make but will impress your guests at high tea!

Serves 6

175g self raising flour
50g butter
50g caster sugar
150g rhubarb (chopped into chunks)
2 eggs
1 tsp vanilla extract
2 tbsp milk
50g butter
100g icing sugar, sifted
3 tbsp custard

Pre-heat the oven to 150 degrees C / Gas mark 3

Line a loaf tin with grease proof paper (use a 1lb tin)

Put the butter and flour in a bowl and rub together with your fingertips. It should eventually resemble breadcrumbs.

Stir in the sugar and rhubarb then mix in the eggs, vanilla and milk.

Once the mixture is combined it is ready to go in the loaf tin. Cook in the oven for around 50 minutes. The cake will be cooked when it springs back after lightly pressing the top.

Turn out on a wire rack to cool.

Next make the filling.

Combine the icing sugar and butter and whisk together until creamy. Gradually add the custard (don't let it get too runny).

When the cake is cool, cut it in half length ways and spread some of the filling on each side. Sandwich back together, dust with sifted icing sugar and serve.