A couple of years ago there was a morning held at the Hall at which rhubarb in all its manifestations was presented. Recipes for rhubarb items were made available.
A couple of months ago I came across yet another rhubarb recipe - a cake and/or dessert recipe. The cake has been very favourably received by people attending the market and sampling it.
From North and South Magazine, a magazine available at the Library, I give you:-
RHUBARB CUSTARD CAKE.
This cake is best made in 3 stages.
The Custard
2 Tsp custard powder
2 Tsp sugar
1 tsp butter
1¼ cups milk
Combine all in a pot and gently make the custard over a slow heat. It needs to be thick, and is then cooled before making the cake.
Rhubarb Mixture
250g of fresh (or frozen) rhubarb cut into 1 cm pieces
¼ cup sugar
1 Tsp flour
½ tsp cinnamon
Combine and let sit for 10 minutes
Cake Mixture
150 g butter
¾ cup sugar
3 eggs
1½ cups flour (organic and stone ground for the perfectionist)
2 tsp baking powder
¾ cup milk
In a medium bowl cream butter and sugar until pale. Add eggs, flour, baking powder and milk, and gently fold together.
To assemble the cake, pour a quarter of the cake batter onto the bottom of a 21 cm buttered tin, and spoon half of the custard on top, then spoon half the rhubarb mixture on top of that. Pour over a third of what's left of the cake batter and top again with remaining custard, the rhubarb mixtures. Finish with the remaining cake batter being poured on.
Place in an oven pre-heated to 180º and bake for an hour. Turn oven off but leave cake in for a further 15 minutes to complete the cooking process. Remove from oven and let sit for 10 minutes before turning cake out.
Serve as a dessert with sweet yoghurt or cream, or slice and serve with tea or coffee.
