SPRING RECIPES
Rhubarb & custard cakes This recipe tastes even better with homegrown rhubarb
Cooking the Rhubarb
750g Fresh Chopped 250g Caster Sugar 1 split Vanilla Pod
(Note: you will only need about a quarter of the rhubarb for this recipe but it’s great as a dish on its own, in a crumble or can be easily frozen and used again another time.)
Put the chopped rhubarb in a shallow oven proof dish, sprinkle on the sugar and add the split vanilla pod. Cover with foil and bake at 180 degrees for 30-40 minutes. Cooking it this way keeps the pieces whole and stops it being stringy. When it has cooled drain the juice into a jug and use the pieces of soft fruit for the cakes.
The Cakes
125g Soft Butter 100g Caster Sugar 125g Self Raising Flour 25g Custard Powder 2 Large Eggs
Cream the butter, then add the sugar and beat until light in colour. Mix the custard powder with the flour and add this to the butter and sugar, add the eggs and beat well.
Place a piece of baking parchment in the base of 6-8 small buttered tins. Sprinkle some of the baked rhubarb on each cake, or stir it in to the mix if you prefer. I will add some more to the mix next time to give the cakes extra tang.
Bake for around 15 minutes at 175 degrees until they are golden brown. They should tip out of the tins easily after they have cooled for 5 minutes. NB: These would work just as well as cupcakes.
Custard Drizzle Icing
1/2 tbsp. Custard Powder 2 tbsp. Icing Sugar A splash of water
Mix the icings until smooth and drizzle over the cakes with a spoon.
Rhubarb Drizzle Icing 2 tbsp. Icing Sugar Some syrup from the rhubarb dish
Mix the icings until smooth and drizzle over the cakes with a spoon.
Rhubarb
Did you know… Rhubarb is an early sign of spring. It originated in Western China and was prized for its medicinal qualities. The stalk is very bitter and the leaves should NEVER be eaten.
How to select Choose flat stalks that are not curled or limp, deep red stalks are sweeter and richer, note that tenderness is not related to size.
How to store Refrigerate rhubarb in a plastic bag; use within a few days.
Nutrition benefits Fat free, cholesterol free, low in calories
leisureAt your
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