Rhubarb and Custard Cake

Making the most of forced pink rhubarb

I know it’s been a while since I’ve shared a new recipe, but I’m beginning to emerge from an intense period of writing, editing and recipe testing for the exciting project I’ve mentioned and will have more time soon to start inventing new recipes! I love to take traditional bakes and give them a bit of a twist, but there are some classic combinations that need no updating. Rhubarb and custard are a match made in heaven if you ask me, particularly the first stems of forced pink rhubarb with a generous serving of fresh custard. I decided to combine the two in a cake: a vanilla-y custard sponge topped with fresh custard that bakes and caramelises, finished with fresh new season rhubarb. Without further ado, here’s what you need to make it: