Image Source | BBC GOODFOOD
Rhubarb and custard are a delicious timely classic, raise your hand if you were addicted to rhubarb and custard sweets as a kid (or adult, haha!) It's that classic combination that takes you back to the good old days and has you reminiscing.
With rhubarb in season at the moment it seems only right to put it to good use with it's custard counterpart and create the perfect cake to accompany a cup of tea or even better a scoop of vanilla ice-cream.
Let's get started.....
Rhubarb and Custard Cake
Serves 16 | To prepare 20mins | To cook 1hr (plus rhubarb cooking & cooling)
Barney's Roasted Rhubarb
Heat oven to 200C/fan 180C/gas 6. Rinse 400g rhubarb and shake off excess water. Trim the ends, then cut into little-finger-size pieces. Put in a shallow dish or a baking tray, tip over 50g caster sugar, toss together, then shuffle rhubarb so it's in a single layer. Cover with foil, then roast for 15 mins. Remove foil. Give everything a little shake, roast for 5 mins more or until tender and the juices are syrupy.
How's everyone's week going so far?
We're well and truly underway with our Valentines collection some of which you can check out over on our Facebook page.
Let us know what you think!