Rhubarb & Custard Traybake
Ingredients
- 250g Shetland Butter
- 180g Caster Sugar (plus a few teaspoons more for rhubarb)
- 4 Shetland Eggs
- 250g Self-Raising Flour
- 400g Tinned Custard
- 330g Shetland Rhubarb (washed, trimmed and cut into 2cm pieces)
Method
- Preheat oven to 180°C and grease an 18cm x 28cm baking tin.
- Cream together butter and sugar in a bowl (make sure you've let the butter soften for a good while first!) then beat in one egg at a time.
- Add flour to mixture.
- Spread mixture on bottom of tin, it's much thicker than a standard cake batter - don't panic!
- Pour tin of custard over the top and swirl in with cake mix a bit with a butter knife.
- Sprinkle a couple of teaspoons of sugar over rhubarb and give it a good shake.
- Scatter rhubarb over the top of the custard.
- Bake for about an hour, or until golden on top, rhubarb is cooked and a skewer comes out clean.
- Serve warm with Shetland Farm Dairies Cream.