- Baker: Sophie Carey
- Makes: 1 traybake - cut into 12 slices
- Prep time: 25 minutes
- Bake time: 35-40 minutes
- Flours used: Organic Self-Raising Flour
Method:
- Preheat the oven to 180 degrees Celsius, and grease and line your tin (I like using a 25 x 35 cm traybake tin, but you could use a square one too)
- Take your chopped rhubarb and sprinkle it with the 30g of golden caster sugar, then add to a baking tray.
- Bake for 5-10 minutes or until the rhubarb is soft but not falling apart.
- In a stand mixer fitted with a paddle attachment, cream the butter and sugar together with the vanilla bean paste and the salt.
- Add the eggs one at a time alongside a third of the flour and mix until combined.
- Drizzle in the milk and add the custard powder and mix until completely smooth.
- Fold in half of the rhubarb gently with a spatula so you don’t break it up too much, then pour the mixture into the prepared tin and smooth out.
- Gently place the remaining rhubarb on the surface of the cake, and then use a wet tablespoon to press into the unbaked cake periodically - you want to create about 10 divots for the custard to sit in.
- Add the custard to those holes created, and then dust the cake liberally with icing sugar - this creates a great crust and helps you get a good colour.
- Bake for 35-40 minutes, or until a skewer inserted into the cake comes out clean - careful you don’t poke into the custard!
- Let the traybake cool in the tin on a wire rack before dusting with more icing sugar - you could serve with more custard or fresh cream for an even more indulgent dessert!
