Rhubarb and Custard Pudding Cake
150g custard (prepare ahead and chill)
250g self-raising flour
1/2 tsp baking powder
4 large eggs
1 tsp vanilla paste/extract
250g raw sugar
Icing sugar to serve
Preheat oven to 180C. Wash and cut the rhubarb into finger lengths and toss with 50g of raw sugar. Arrange in a shallow baking tray, cover with foil and bake for 10-15 minutes, until the rhubarb is soft but still holding its shape. Drain the juices from the pan and allow to cool.
Grease and line a 20cm cake tin. Put 3 tbsp of custard aside and combine the rest in a bowl with the butter, sugar, eggs, vanilla, flour and baking powder. Beat until smooth.
Spoon one-third of the mixture into the cake tin, then add a layer of rhubarb. Repeat. Top with the remaining cake batter, allowing it to form rough mounds. Dot with the reserved custard. Bake for 40 minutes until risen and golden, then cover with foil and bake for a further 15-30 minutes. The cake is ready when a skewer inserted in the middle comes out clean.
Cool cake in the tin, then turn out and dust with icing sugar.